Friday nights are usually something Asian. A Kylie Kwong Chinese banquet, an Indian buffet or a modern Spirit House Thai extravaganza, but this Friday I felt like something different. Something light and summery with some not so common flavours to refresh the palate from the last 4 days of ‘midweek’ meals.

Hawaiian, Brazilian, ah Jamaican. Perfect. I felt like eating outside and was in the mood for something charred with a flame grilled BBQ flavour.

After much dredging, I found a great recipe for the Jerk Chicken and the flatbreads are just genius and a rich and tasty Jamaican rice goes perfectly with my Jamaican Shrimp salad.

Serves 4

2 tbs oil
1/2 brown onion, chopped
2 garlic cloves, chopped
1 1/2 cups long grain rice
1 tsp salt
1 tsp ginger, grated
3/4 cup water
3/4 cup chicken stock
1 1/2 cup coconut milk
1 can kidney beans, rinsed and drained
1 spring thyme
1 jalapeno chilli

Jerk Chicken
1 tbs all spice
1 tsp ground black pepper
1 birds eye chilli, minced
1/2 tbs brown sugar
2 tbs runny honey
A few sprigs of fresh parsley and coriander
1 garlic clove, minced
3cm fresh ginger, grated
2 spring onions, finely sliced
8 pieces chicken, skin on thigh or drumstick
1 lime

250g self raising flour, plus more for dusting
250g yoghurt
1/2 tsp baking powder
1 jalapeno chilli, finely sliced

Place the all spice, pepper, chilli, sugar, honey, herbs, garlic, ginger and shallots in a processor and blend until smooth. Pour marinade over the chicken pieces and rub well. Marinate in the fridge for a couple of hours.

Place the chicken skin side up on a trivet in a covered BBQ on medium heat. Cook for about 20-30 minutes if no bone or 40-50 minutes for bone in thighs and drums. You can also cook them in the over at 200°C for 25-30 minutes turning occasionally and finishing off, skin side up, under a medium grill to go crispy.

Now that the chicken is on you can get onto your rice. Heat oil in a saucepan over medium heat. Add onions and sauté for 3-4 minutes. Add garlic and rice and stir for another 2-3 minutes. Add ginger, salt, water, stock, coconut milk and stir well. Add beans, chilli and thyme sprig and stir. Bring to a simmer and then turn down heat to low and cover. The rice should be done within 15 -20 minutes. Check at 15 minutes and once done, remove from heat and leave covered.

Meanwhile, make the flatbreads. In a bowl, mix together the flour, yoghurt, baking powder and a good pinch of salt. When it starts to come together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll out into rough circles about 3mm thick. Scatter over the jalapeno and a pinch of salt and press in.

When the chicken is cooked and flat breads are ready, remove chicken from trivet and place skin side down to char and go crispy on the BBQ grills leaving some space for the flatbreads. Place the breads on the grill and cook for 2 to 3 minutes either side.

Keep checking your chicken and take off when nicely charred. Fluff your rice with a fork and drizzle with a little lemon juice. Once the breads are done, remove, cut up and serve with fresh lime, coconut rice and a salad.


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