JERK CHICKEN (Serves 4)
Ingredients:
1 lb (500g) boneless skinless chicken breast
¼ cup (50ml) fresh lime juice
1 onion, peeled
1 bunch green onions, trimmed
4 cloves garlic
2 scotch bonnet pepper, seeded
¼ cup (50ml) vegetable oil
2 tsp (10ml) ground allspice
1 1/2 tsp (7ml) black pepper
1 tsp each ground nutmeg, ginger, sea salt, thyme and brown
sugar
3 cups (750ml) prepared rice
1 can ( 19oz/540ml ) pinto or red kidney beans, rinsed and
drained.
Pour lime juice over chicken breasts; refrigerate for 15
minutes. Meanwhile, in a food processor
blend vegetables, oil and seasonings until fairly smooth. Remove chicken from lime juice. Brush with most of jerk seasoning. Pre- heat bar-be- que to medium; cook chicken
breasts for 15 to 17 minutes until cooked, turning frequently and baste chicken
with remaining jerk sauce. Meanwhile
prepare rice and stir in beans. Slice chicken
into thin slices, arrange on bed of rice and beans, sprinkle with chopped Italian
parsley or cilantro, serve immediately. TIP: prepare rice in coconut milk instead of water for a creamier texture.
