Ingredients
1 large Herb Fed Chicken about 2.5 kg or chicken thighs
2 tablespoons BBQ sauce
Lime wedges, to serve
For the Jerk Rub
2 tbsp ground all spice or all-purpose seasoning
1 orange zested and juiced
1 tsp freshly grated nutmeg
1 tbsp ground cinnamon
1 tbsp grated fresh ginger
1 tbsp freshly ground black pepper
1 tbsp salt
1 tbsp light brown sugar or honey
1½ tbsp cider vinegar
1½ tbsp soy sauce
1 onion chopped
8 garlic cloves, roughly chopped
2–3 scotch bonnets seeds removed (unless you like it hot), roughly chopped
2 tsp dried thyme
Pop all the jerk chicken rub ingredients into a small mini blender and pulse until you get a lovely even chopped paste. Add a tablespoon or two of water to loosen it if need be.
Then coat the rub evenly all over the chicken pushing a little under the skin too and inside of the chicken for extra flavour. Leave to marinade for around 4 hours or over night if possible.
Take the chicken out of the fridge 1–2 hours before you want to cook it, to bring it up to room temperature.
Preheat the oven. Put the chicken in roasting tin and cook for 25 minutes per 500g, plus an extra 25 minutes. We started ours off covered in a little foil in aid of preventing the marinade from burning. Basting with the juices from the roasting tin. The chicken is cooked when the skin is an even dark brown colour and the juices run clear when pierced with a skewer in the thickest part. Then pour off the chicken juices from the roasting tin and mix with barbecue sauce. Baste the chicken with this mixture and return to the oven for 10 minutes, until crispy.
Serve with lime wedges, rice and peas, If you like you can also serve coleslaw and hot sauce.
For the Rice & Peas...
Prep:5 mins
Cook:20 mins
Serves 6 as a side
Ingredients
400g can kidney beans rinsed and drained
400ml can of coconut milk
100 ml water
1/2 tsp dried thyme
1/2 tsp ground allspice
6 spring onions sliced
300g long grain rice
Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan and bring to a simmer. Season with plenty of salt and black pepper.
Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions. Delicious!
Why not try our Slow Cook Turkey Fajitas...
Recipe courtesy of Stephs_food_diary
Many questions are answered in our FAQ's, if you still need futher assistance, email us at info@herbfed.co.uk or all us on 01347 823 155
