22 Street Lane Nursery - Dish of the Month

September 2025 Dish of the Month Recipe

Jerk Chicken with Rice and Peas

Ingredients: • 500g of chicken thighs (or inner fillets if preferred) • 1 tin of kidney beans • 1 red onion • 1 cinnamon stick • Selection of jerk spices such as cinnamon powder, allspice, Cajun, garlic powder, brown sugar and a mix of chillies and chilli powder • 1 star anise • Thyme sprigs • 1 clove of garlic • 500g of basmati rice

• 1 vegetable stock cube • 2 tins of coconut milk • 2 bay leaves • 1 red chilli • 2 spring onions

Method: 1. Start by marinating the chicken. This is best done the day before, using whichever spices you’d like, depending on how hot and spicy you like it. 2. Wash the rice and set it aside. Finely dice the onion and garlic and sauté on a soft heat. Add the washed rice and caramelise. Add the cinnamon stick, bay leaves, star anise and thyme. If you would like to add some extra spice to the rice, then add it at this point. 3. Make the vegetable stock by following the instructions on the packaging, and add the coconut milk. Slowly add the liquid mixture to the rice and cook for 7/8 minutes on a medium heat. Add your washed kidney beans to the rice. Take the rice off the heat and cover with tin foil. Allow the rice to continue to cook with steam. 4. Pre-heat the oven to 190-200 ° C , or you can alternatively use a BBQ to grill the jerk chicken. Make sure you cook the chicken to over 75 ° C until it is nice and crisp and tender. 5. Rest the chicken on top of the rice so the juices flavour the rice. Garnish with roughly sliced spring onions and chilli.