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High protein
Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins
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Ingredients
6 chicken thigh fillets (about 540g)
95g Jerk Paste
225g pack pineapple chunks
1 green pepper, deseeded and cut into 3cm pieces
½ tbsp sunflower oil
1 red onion, finely diced
400g can black beans, drained and rinsed
250g pack microwave brown basmati rice
½ x 28g pack coriander, leaves and stalks separated
2 tbsp coconut milk
2 limes
Method
Preheat the oven to 180?C, gas mark 4. Cut the chicken thigh fillets into large chunks, then toss in a bowl with the jerk paste. Thread onto skewers, alternating with chunks of pineapple and pieces of green pepper.
Cook the skewers in the oven for 10-15 minutes until thoroughly cooked, the juices run clear and there is no pink meat, then transfer to a medium-hot barbecue or preheated griddle pan for 2-3 minutes on each side.
Meanwhile, heat the oil in a pan and fry the onion over a medium-high heat for 5-6 minutes until just golden. Add the beans, rice and chopped coriander stalks, frying for 2 minutes until heated through. Stir in the coconut milk and the zest and juice of 1 lime; season and heat through. Serve with the chicken and pineapple skewers, the coriander leaves and the remaining lime cut into wedges.
The word jerk reportedly stems from the Spanish charqui, meaning dried strips of meat similar to the modern-day jerky. In Jamaica, jerk chicken is famous for its pungent marinade, marked by allspice and Scotch bonnet peppers, which are similar to habanero chili peppers.
Jerk chicken gets its distinguishable flavor from spices that are native to the island of Jamaica. Spices like the scotch bonnet pepper give jerk chicken its spicy kick. Other spices that are incorporated into a jerk recipe are allspice, ginger, garlic and thyme.
“For the world-famous Jamaican jerk chicken, most people would reach for a cold, refreshing Red Stripe beer to counteract the strong, hot pepper spices,” says Fowles, “but a crisp and fruity, off-dry Columbia Valley rosé would also pair well.”
Why Beer is an excellent match for Jerk Chicken. When it comes to pairing drinks with jerk chicken, nothing quite provides a perfect complement than beer. The reason is simple – the smokiness and spiciness of the dish balance beautifully with the hoppy and refreshing bitterness of a cold beer.
If cooked by charcoal and/or wood fire the way jerk chicken was intended by recipe, no. It is very moist with a great char crust on the outside which is the result of the marination time and the cooking technique. Of course, mine tends to be very spicy as I don't hold back on the hot peppers.
My jerk chicken delivers a subtle kick from the peppers; woodsy warmth from the nutmeg, cloves, and allspice; savoriness from soy sauce; grassy freshness from scallions.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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