Jerk Chicken with Mango Salsa, Turmeric Roti and Rice & Peas

• Gluten free

• Meat

  • 6 Chicken thighs, skin-on boneless

• Produce

  • 1 Chilli, red
  • 1 tbsp Coriander, fresh
  • 3 cloves Garlic
  • 50 g Ginger, fresh
  • 1 inch Ginger, fresh
  • 1 400 g tin Gungo peas
  • 1 Lime
  • 2 Limes, juice and zest
  • 1 Mango
  • 1 tbsp Mint, fresh
  • 1 Onion, large
  • 1 Onion
  • 1 Red onion
  • 1 Scotch bonnet pepper
  • 15 g Thyme, fresh

• Canned Goods

  • 400 ml Coconut milk

• Condiments

  • 125 ml Soy sauce, dark

• Pasta & Grains

  • 300 ml Rice

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1 tsp Black pepper
  • 1 tsp Brown sugar, dark
  • 2 tbsp Caster sugar
  • 1 Salt and pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 50 ml Vegetable oil
  • 125 ml White wine vinegar

• Liquids

  • 400 ml Water

Found on thecookreport.co.uk

Description

Directions

• Start by marinating the chicken. Blend the onion, garlic, lime juice, scotch bonnet, ginger, thyme, allspice, sugar, salt, pepper, soy sauce and vinegar. Place in a large ziplock bag with the chicken thighs and leave to marinate for at least three hours in the fridge.
• To make the salsa sprinkle the sugar over the mango and mix. Heat a frying pan over medium high heat, add the mango and caramelise for a few minutes. Tip into a bowl and add the rest of the ingredients, mix together and place in the fridge until ready to serve.
• Place the flour, salt, turmeric and oil into a large bowl and add the water to make a dough. It should be soft but not sticky, add a little more water or flour if needed. Knead for a few minutes then cover and leave to rest for half an hour. Split the dough into 6 pieces, roll each one into a thin circle, brush the bottom third of one of the circles with oil and fold the oiled third towards the middle. Repeat with the top third, fold inwards, then turn the roti a quarter turn clockwise. Repeat this with the others and leave them to rest for another 30 minutes.
• Preheat the oven to 180°c. Heat a cast iron skillet over a medium high heat. Remove the chicken from the marinade and cook skin side down in the skillet for 5-7 minutes until skin is browned. Transfer the chicken to the oven for 10 minutes to finish cooking. Pour the marinade into a small saucepan and bring to a boil, cook for 10 minutes.
• Make the rice and peas. Heat the oil in a large saucepan. Add the onion and fry for a few minutes until softened. Add the rice, water and coconut milk and bring to the boil. Add the gungo peas, cover and cook for 20 minutes until the rice is cooked.
• Finish off making the rotis. Heat a thin layer of oil in a frying pan. Roll out one of the rotis into a thin circle, cook in the frying pan until browned and puffed up then flip and brown on the other side. Repeat with each roti. Serve.