For the jerk chicken
- 120 ml grapeseed oil
- 120 ml lime juice
- 4 tbsp brown sugar
- 2 tbsp cider vinegar
- 2 tbsp dried thyme
- 2 tbsp soy sauce
- 1 tbsp ground allspice
- 2 tsp ground cinnamon
- 6 cloves garlic, peeled
- 6 habanero chillies, stemmed and seeded
- 8 spring onions, washed and roughly chopped
- 2 shallots, peeled and roughly chopped
- 1 piece fresh ginger, about 2.5 cm; peeled and roughly chopped
- 6 whole bone-in chicken legs, skin intact
- oil, for brushing the grill
For the rice and beans
- 2 cups SunRice Long Grain White Rice
- 2 tbsp good quality olive oil
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and minced
- 720 ml chicken stock
- 2 tbsp tomato purée
- 1 tsp salt
- 1 tin kidney beans, rinsed and drained
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the jerk chicken, combine all the ingredients except the chicken legs in the bowl of a food processor. Pulse until the mixture is smooth.
Separate the chicken leg from the thigh, if desired, using a sharp knife. Place the chicken in a baking dish measuring 23 x 33 cm. Pour the marinade mixture over the chicken. Massage the marinade into the chicken, making sure to push some up under the skin. Cover the chicken with cling film and refrigerate for at least 8 hours or overnight.
Heat the grill to medium-high and brush the grate with oil.
Place the chicken directly on the grill and cook, turning occasionally, until the chicken browns on all sides, about 10 to 12 minutes. Transfer the chicken pieces to indirect heat and continue cooking, turning occasionally, until the chicken is cooked through, approximately 30 minutes. Transfer the chicken to a serving platter.
Meanwhile, for the rice and beans, brown the rice in olive oil over a medium-high heat in a large frying pan. Add the chopped onions and garlic. Cook for about 4 to 5 minutes, stirring frequently, until the onions are soft and translucent.
In a separate saucepan, bring the chicken stock to a simmer. Add the tomato purée and salt. Add the rice mixture to the stock and bring to a simmer. Cover, reduce the heat and cook for 15 to 20 minutes or according to the instructions on the rice packet. Remove from the heat, fold in the beans, cover and leave for 5 minutes.
Divide the chicken and rice between plates and serve.