22 Street Lane Nursery - Dish of the Month

September 2018 Dish of the Month Recipe

BBQ Jerk Chicken With Rice and Peas

Ingredients: • 2 x onion • 2 x lime (juice only) • ½ cup olive oil • ½ cup apple cider vinegar • 1 x green chili • 1 tsp cinnamon • 1 tsp ground ginger • 1 tsp nutmeg • 1 tsp ground pepper • A pinch of salt For the Rice • 75g uncooked rice per person

• 1 tin coconut milk • 1 tin kidney beans • Coriander to garnish

Method: 1. Add all ingredients into a blender and blend on high power for approx. 2 minutes 2. Add the jerk marinade to the chicken and leave in the fridge for 30 minutes minimum (for maximum flavor leave overnight) 3. Using a griddle pan/BBQ char the chicken on all sides 4. Once the outside of the chicken appears to be cooked, place in the oven to cook through (for approx. 20 minutes) For the Rice 1. Cook the rice by steaming or boiling 2. Add coconut milk whilst the rice rests 3. Drain and rinse the kidney beans 4. Add the beans & coriander to the rice