Brighten up your rainy day Sunday Dinner. Serves 4
You will need:
4 large free-range chicken thighs
3 tbsp jerk spice mix (add more/less according to taste)
Small handful thyme
300g mango pulp
1 tsp olive oil
3 large shallots
300g cooked basmati rice
400g tin of black beans, rinsed and drained
2 sliced spring onions
2 limes cut into wedges
Method:
Heat the oven to 200°C/180°C fan/gas 6.
Score the chicken thighs almost all the way through. Put in a large food bag with the jerk spice, a small handful of fresh thyme sprigs, the mango pulp and olive oil. Seal the bag, then shake to coat the chicken. Alternative place in a bowl and toss together until the chicken is evenly coated.
Peel and quarter the shallots and put in a large roasting tin. Add the chicken and marinade, mix well, then cook in the oven for 30 minutes.
Remove from the oven and stir in the cooked basmati rice and tin of black beans. Return to the oven for 5 minutes until piping hot throughout. Drizzle with the remaining mango pulp, sprinkle with the spring onions and serve with the lime wedges for squeezing over.
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