Jerked Chicken Thighs with Gungo Peas & Rice
8 chicken thighs (slashed twice)
2 tsp jerk seasoning
2 tbsp natural yoghurt
4 spring onions
400gs long grain rice
200ml chicken stock
1 can gungo peas
1 can coconut milk
Habanero hot sauce
Salt & pepper
Mix chicken, jerk seasoning and yoghurt in a bowl and leave to marinade overnight or for a few hours.
Fry onions in a little oil with rice.
Add stock, coconut milk, gungo peas and seasonings.
Bring to the boil, reduce heat to a simmer, put lid on and cook for 15 minutes.
BBQ cook – burn coals until there are no flames, place chicken above
the coals, cover & cook for 15 minutes, turn and cook on the other side.
Oven cook – bake at 200c for 40 minutes, turning half way through.