A Caribbean dish full of spicy flavours served with an unusual take on rice and peas.
1 onion, finely chopped
1 spring onion, finely chopped
½ Scotch bonnet chilli, seeds removed, finely chopped
2.5cm/1in piece of root ginger, grated
1 tsp ground cinnamon
1 tsp ground allspice
2 tsp mixed herbs
1 tsp salt
1 tsp black pepper
3 tbsp all-purpose seasoning
1 tsp nutmeg
2 garlic cloves, crushed
2 tbsp chopped dried thyme leaves
2 limes, juice only
For the jerk chicken, preheat the oven to 200C/400F/Gas 6.
Place all the ingredients for the jerk spice mix in a blender and blend until you have a rough paste.
Spread the mixture all over the chicken and leave to marinade for at least an hour.
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.
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.
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.
Allow to go cold and then set aside in the fridge.
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.
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.
Place the sliced celeriac and carrot in a large glass bowl and add the mayonnaise, lemon juice, mustard and chives.
To serve carve the chicken into portions and place on a plate with the rice and pea cakes and slaw.
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James Martin presents, with recipes by Jose Pizarro and Scott Hallsworth.
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