Jerk chicken with coconut rice and pineapple relish

By sarah_carroll

Ingredients

• 125 ml (1/2 cup)
• white wine vinegar
• 125 ml (1/2 cup)
• dark soy sauce
• 1 1
• Spanish onion, coarsely chopped
• 8 8
• garlic cloves, coarsely chopped
• 5 5
• spring onions, coarsely chopped
• 2 tbsp
• brown sugar
• 2 tbsp
• finely chopped ginger
• 2 tbsp
• coarsely chopped thyme
• 2 tbsp
• olive oil
• 1 1/2 tbsp
• allspice
• 1 tbsp
• coarsely ground black pepper
• 1 1
• habanero chilli, seeds removed, coarsely chopped
• Juice
• of 1 lime
• 1 1
• chicken (about 2kg), jointed
• Coconut rice
• 360 ml
• coconut milk
• 200 gm
• long grain rice
• 1 1
• spring onion, bruised, plus extra, thinly sliced, to serve
• 2 2
• thyme sprigs
• 1 1
• habanero chilli
• 200 gm
• drained canned red kidney beans, rinsed

Preparation

Step 1

1

For jerk chicken, process ingredients (except chicken) in a food processor until smooth. Combine with chicken in a non-reactive container, toss to coat, cover and refrigerate overnight to marinate.



2

Preheat a kettle barbecue or char-grill pan to medium and cook chicken, turning and basting occasionally with marinade, until cooked though (20-25 minutes), cover loosely with foil and set aside to rest (5-10 minutes).



3

Meanwhile, for coconut rice, bring coconut milk, rice, bruised spring onion, thyme, chilli and 150ml water to the boil in a saucepan over medium heat. Cover with a tightly fitting lid, reduce heat to low and cook until almost cooked through (10-15 minutes). Add beans, cook until rice is tender (3-5 minutes). Remove from heat, stand until required, discard spring onion, thyme and chilli, then scatter with sliced spring onion just before serving.