1 POUND DISHES

 Hello, ladies and gents, this is the Viking telling you that today we are talking about

JERK CHICKEN WITH RICE AND BEANS

Tasty spiced drumsticks served on a bed of fluffy rice, with juicy grilled pineapple – inspired by a Caribbean classic

INGREDIENTS

1kg chicken drumsticks, skin removed

2tbsp Jerk Seasoning

4 cloves garlic, chopped

Zest and juice 1 lime

1tbsp rapeseed oil

1tbsp thyme leaves

1 pineapple, peeled, cored and cut into fingers

200g long-grain rice, rinsed

1 onion, diced

400g tin red kidney beans, drained and rinsed

1tbsp chopped flat-leaf parsley.

METHOD

1

Cut slashes the drumsticks.

2

In a large bowl, mix the chicken the Jerk Seasoning with half the garlic, the lime juice and zest, the rapeseed oil and the thyme leaves. Leave to marinate in the fridge overnight.

3

Preheat the oven to 200C/180C Fan/Gas 6.

4

Heat a griddle on a high setting. When it starts to smoke, cook the pineapple until charred on all sides. Set aside on a plate.

5

In the same pan, cook the chicken drumsticks for 10-15 mins until charred, then transfer to a baking tray and oven-roast for 20-25 mins until cooked through. Remove from the oven, cover with foil and allow to rest for 10 mins.

6

Put the rice, onion, kidney beans and the rest of the garlic in a pan with 350ml water. Boil, then simmer, covered, for 5 mins. Take off the heat and leave to steam, lid on, for 20-25 mins. Fluff the rice with a fork and mix in 1tbsp chopped flat-leaf parsley.

7

Serve the chicken on the rice with the pineapple.

And as always have a chilled day from the Viking