Would add that my Sainsburys don't appear to stock it, have found it in Asda and Tesco though!
Ingredients:
8 chicken pieces, thighs perfect, I only had thighs and drumsticks but still worked well
3 tbs Jerk Marinade, combined with 3 tbs natural yoghurt, feel free not to dilute if brave!
2 tbs sunflower oil
2 garlic cloves finely chopped
2 large onions chopped
400ml coconut milk
300ml chicken stock
400g tin of beans, kidney beans perfect, I used Cannellini as was out
200g easy-cook long-grain rice
125g frozen peas
salt and pepper
To garnish
sprigs of coriander
Method:
Remove the skin from the chicken pieces and slash 2-3 times, then rub/cover with the marinade.
Heat 1 tbs of oil in a large frying pan, add the chicken and fry over a high heat until browned on all sides. Lift out with a slotted spoon and set aside on a plate.
Add the remaining oil and fry the onions and garlic, on a reduced heat, for about 5 mins, until softened.
Pour in the cocunut milk and stock, season with salt and pepper and bring to the boil.
Pour half the mixture into the slow cooker, add half the chicken pieces, all the beans and then the remaining chicken, and top with the onions and coconut mixture.
Cover and cook on low for 6-8 hours.
Stir in the rice, replace the lid and cook on high for 45 minutes.
Add the frozen peas and cook for a further 14 minutes.
Spoon onto plates and serve garnished with the coriander.
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| With kidney beans the appearance is more striking, but still just as delicious! |
The chicken itself will have fallen off the bone, so if you are taking it to the dining table for a dinner party, you may want to remove the bones first.
Hope you enjoy, would love some feedback!
Annie x
