Jerk chicken with rice and beans
- 1kg chicken drumsticks, skin removed
- 2tbsp Asda 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.
Cut slashes the drumsticks.
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.
Preheat the oven to 200C/180C Fan/Gas 6.
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.
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.
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.
Serve the chicken on the rice with the pineapple.