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Jerk chicken, rice and pea cakes and slaw

A Caribbean dish full of spicy flavours served with an unusual take on rice and peas.

Ingredients

For the jerk chicken spice mix
For the chicken
For the rice and pea cakes
For the slaw

Preparation method

  1. For the jerk chicken, preheat the oven to 200C/400F/Gas 6.

  2. Place all the ingredients for the jerk spice mix in a blender and blend until you have a rough paste.

  3. Spread the mixture all over the chicken and leave to marinade for at least an hour.

  4. Heat a large griddle pan, drizzle a little oil over the chicken and place skin-side down on the griddle. Cook for five minutes, turn over and place in the oven for 40-45 minutes, or until cooked through.

  5. For the rice and pea cakes, heat a large pan and add the butter. Add the onion, cook for a couple of minutes and then add the garlic, chilli and thyme and cook for a further minute.

  6. Add the rice and stir to coat the rice. Gradually add the stock a little at a time until all the stock has gone and you have a creamy risotto. Finish by adding the fresh peas and parmesan.

  7. Allow to go cold and then set aside in the fridge.

  8. To make the rice and pea cakes, heat a large frying pan and add the oil. Once hot take a tablespoon of cold risotto and shape into a small cake the size of a fish cake and fry for a couple of minutes each side.

  9. For the slaw, add the egg yolks to a small food processor and add the mustard and vinegar. Start the motor on the processor and gradually add the oil a little at a time to make mayonnaise.

  10. Place the sliced celeriac and carrot in a large glass bowl and add the mayonnaise, lemon juice, mustard and chives.

  11. To serve carve the chicken into portions and place on a plate with the rice and pea cakes and slaw.

1-2 hours preparation time

30 mins to 1 hour cooking time

Serves 4

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This recipe is from...

Saturday Kitchen 11/05/2013 bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 26 April

James is joined by world-class chefs Claude Bosi, Daniel Clifford and Elena Arzak.

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