Jerk chicken with rice & peas and mango salsa

The term 'jerk' comes from 'jerky' which refers to the Spanish word of 'charqui' - meat cooked over a slow wood fire. On a barbecue this would be great, but as we're in the depths of winter I'm cooking mine in the oven and hoping to release some much needed Caribbean sunshine into North London!

If you have time the chicken will benefit from a few hours in the marinade or even overnight.

The first accompaniment of rice & peas is more usually made with kidney beans although pigeon peas (gungo beans) can be used too. It's a creamy delicate foil to the charred spiciness of the meat.
The second accompaniment is mango salsa which I created to bring a bit of colour and freshness to the plate.

Recipe (Serves 2)

Ingredients:

Jerk chicken

• 2 boneless skinless chicken breasts
• 2 tbsp jerk seasoning (I use Dunns River)
• 2 spring onions, roughly chopped
• 1 clove garlic, roughly chopped
• 1 red chilled, roughly chopped
• good handful fresh thyme, roughly chopped
• 2 tbsp vegetable oil
• 1 tbsp water

Method

1. Combine all the marinade ingredients in a pestle & mortar or a blender and tip into a small bag
2. Put the chicken in the bag and massage it to get the flavours all over
3. Place in the fridge for a couple of hours or overnight if you have time

Mango salsa

• 1/2 ripe mango, finely diced
• 1/2 onion, finely diced
• tbsp flat leaved parsley, finely chopped
• 1 small red chilli, finely chopped
• juice 1/2 time

Method

1. Preheat the oven to 190c for the chicken
2. Combine all the ingredients and set aside

Rice & peas

• 1/2 onion, finely diced
• 1 clove garlic, crushed
• 150ml long grain or basmati rice
• 200ml water
• 200ml coconut milk
• 200g tinned kidney beans
• 1/2 tbsp fresh thyme, chopped
• glug of vegetable oil

Method

1. Gently fry the onion and garlic in the oil until translucent
2. In a separate pan quickly seal the chicken over a high heat in a little oil
3. Place the chicken in an oven proof dish in the oven for about 15-20 minutes
4. Add the rice to the onion and garlic and stir well to coat the rice with the oil
5. Add the rice and stir well to coat with the oil
6. Add the water and coconut milk and bring to the boil
7. Add the kidney beans and thyme
8. Cook for 15 minutes until the rice is tender and the liquid absorbed

Serve with a cold can of Red Stripe and and large speakerful of Bob Marley.

Powdered jerk seasoning

Orecchiette with tenderstem broccoli and breadcrumbs (v)

Orecchiette (singular: orecchietta) pasta is typical of the Puglia region of Southern Italy. The name comes from its shape, which reminds one of a small ear.

In this recipe I have taken inspiration from peasant dishes where breadcrumbs were often used in place of more expensive ingredients such as cheese. I've mixed mine with cheese to provide an irresistible savoury crunch.

Recipe (Serves 2)


Ingredients:

• 200g orecchiette pasta (or any other kind)
• 1 pack tenderstem broccoli, roughly chopped
• 8 or 9 cherry tomatoes, roughly chopped
• 25g breadcrumbs
• 15g parmesan cheese, finely grated
• 1 dried chilli, finely chopped
• 1 clove garlic, crushed
• olive oil

Method:

1. Bring a large pan of salted water to the boil and cook the pasta as per the packet instructions
2. Heat a glug of olive oil in a non-stick pan
3. Combine the breadcrumbs and parmesan with a little salt and pepper
4. Add to the pan and fry until crisp
5. Remove onto a chopping board and run a knife through them to ensure that are still crumb-like
6. Pour some more olive oil into the pan and gently fry the chilli and garlic
7. A minute before the pasta is ready add the broccoli
8. When cooked add, the pasta and broccoli to the pan and combine with the garlic and chilli and stir in the tomatoes.
9. Serve in bowls topped with the crunchy breadcrumbs. Utterly delicious.

Tip:

I always blitz the crusts from loaves of bread and keep a bag of breadcrumbs in the freezer. They can be used straight from frozen and are really handy to have.