You will need
200g long grain rice
1 x 410g tin black-eye beans
1 x 400ml tin coconut milk
8 chicken thighs
1½ tablepoon jerk seasoning mixed with 1 tablespoon sugar
1 tablespoon vegetable oil
2 medium onions, peeled and sliced
Zest and juice of 1 lime
200g long grain rice
1 x 410g tin black-eye beans
1 x 400ml tin coconut milk
8 chicken thighs
1½ tablepoon jerk seasoning mixed with 1 tablespoon sugar
1 tablespoon vegetable oil
2 medium onions, peeled and sliced
Zest and juice of 1 lime
Method
Preheat the oven to 220°C, 425°F, gas mark 7.
Bring a pan of water to the boil, and simmer the rice for 10 minutes.
Drain, return to the pan with the black-eye beans and their juice and the coconut milk.
Simmer for 5-7 minutes until cooked through.
Toss the chicken thighs with the jerk seasoning mix and the oil.
Fry over a high heat for 3 minutes in a large ovenproof frying pan.
Add the sliced onions to the pan, lift the chicken on top, fry for 2 minutes, place in the oven and roast for 15 minutes until cooked through
Serve on the coconut bean rice sprinkled with lime zest and juice
Preheat the oven to 220°C, 425°F, gas mark 7.
Bring a pan of water to the boil, and simmer the rice for 10 minutes.
Drain, return to the pan with the black-eye beans and their juice and the coconut milk.
Simmer for 5-7 minutes until cooked through.
Toss the chicken thighs with the jerk seasoning mix and the oil.
Fry over a high heat for 3 minutes in a large ovenproof frying pan.
Add the sliced onions to the pan, lift the chicken on top, fry for 2 minutes, place in the oven and roast for 15 minutes until cooked through
Serve on the coconut bean rice sprinkled with lime zest and juice
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