Ingredients
11 Total- 4 Chicken Legs
- 20 g Country Range Jerked Seasoning
- 20 ml Country Range Pomace Oil
- 5 g Maldon Salt
- 1 Lime
- 200 g Easy Cook Basmati Rice (400ml veg stock)
- 200 g Kidney Beans
- 1 Red Onion
- 200 g Coconut Milk
- 1 tbsp Chopped Coriander
- Season with salt
Method
-
1
Step 1
To make the rice and peas - Place the diced onion, rice, kidney beans and 400ml veg stock in a deep sided oven dish, cover with tin foil and bake in the oven at 160C for 40 mins. Add the coconut milk, chopped coriander and season to taste. Keep covered and place to one side whilst you cook the chicken -
2
Step 2
Brush the chicken legs with pomace oil and season with jerk spice and maldon salt -
3
Step 3
Cook the chicken in a hot oven at 220c for 20 mins, or on a BBQ, and cook until the skin is crispy and the chicken has a core temp of 75c and then give it a squeeze of fresh lime -
4
Step 4
Serve with rice and peas
Ingredients
11 Total- 4 Chicken Legs
- 20 g Country Range Jerked Seasoning
- 20 ml Country Range Pomace Oil
- 5 g Maldon Salt
- 1 Lime
- 200 g Easy Cook Basmati Rice (400ml veg stock)
- 200 g Kidney Beans
- 1 Red Onion
- 200 g Coconut Milk
- 1 tbsp Chopped Coriander
- Season with salt
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