Following on from yesterday’s post, here are the rest of the pieces from our West Indian NYE dinner. Jerk chicken with rice and peas is pretty standard so these recipes are nothing away from the norm but they are super tasty and great to make in bulk for a party. I can’t wait until summer when we can put some of the chicken on the barbeque and eat outdoors.
Jerk Chicken – I would make a thigh and a drumstick per person.
- Free range chicken thighs and drumsticks
- Vegetable oil
- Dry jerk seasoning
The day before, rub the dry jerk seasoning mixed with oil into the chicken, trying to push it under the skin if possible. Leave to marinate in the fridge overnight.
Pre-heat the oven to 180 degrees c. Place the chicken pieces into a ceramic roasting tray (quite snuggly) drizzle with a little oil and cover with foil. Cook for 45 minutes then uncover and cook for another half an hour, or until the skin is crisp. The chicken should be lovely and moist with a spicy crispy skin.
Rice and Peas – Serves 8
- 500g rice
- 250g black eyed peas
- 1 can coconut milk
- Dried thyme
The day before, soak the peas overnight. Cover well with water, add a tsp of thyme and bring to the boil, boiling vigorously for 10 minutes then simmering until the peas are soft- they should break up when squeezed between two fingers. If you’re doing this in advance you can leave the peas in the water until you’re ready to cook the dish.
Add a can of coconut milk and the washed rice. Bring to the boil then simmer with the lid on until the rice is cooked. Check halfway through to top up the water if needed. Fluff up with a fork and serve.
Serve with the chicken, plus curry, boiled yams and what ever else you fancy. Lots of rum punch is obligatory 🙂