Jerk Roasted Chicken with Coconut Curry

• Gluten free

• Meat

  • 1 2/3 kg Chicken, whole

• Produce

  • 1 400 g tin Black beans
  • 3 Chillies, green
  • 1 bunch Coriander
  • 5 cloves Garlic
  • 2 Limes, zest and juice
  • 3 Red onion
  • 1 Scotch bonnet chilli
  • 4 Sweet potatoes
  • 1 bunch Thyme

• Canned Goods

  • 400 ml Coconut milk

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1/2 tsp Nutmeg
  • 2 Red peppers

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thecookreport.co.uk

Description

Directions

• Preheat the oven to 180° C. Make the jerk paste by placing all of the ingredients in a food processor and blending to a paste. Place the chicken into a large roasting tin and rub all over with the jerk paste. Place the juiced lime halves inside the chicken. Cook the chicken for 45 minutes.
• Remove the chicken from the oven and gently place the chicken on a plate. Place the onion, pepper and sweet potato into the tray and stir thoroughly to coat with the jerk paste. Season and place the chicken on top of the vegetables. Drizzle with olive oil and return to the oven at 160°C for another 45 minutes. Make sure the chicken is cooked and then remove from the oven. 
• Place the chicken on a board to rest then put the roasting tin on the hob (or pour the vegetables and cooking juices into a saucepan) and bring to a medium heat. Stir in the coconut milk, bring to the boil and then simmer until the sauce has thickened. Serve the chicken with the curry sprinkled with chopped coriander and some rice and peas.