Jerk chicken with pomegranate rice



For the jerk chicken

For the rice

To serve


  1. For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl.

  2. Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight.

  3. Preheat the oven to 200C/400F/Gas 6.

  4. Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray.

  5. Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving.

  6. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes.

  7. Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper.

  8. To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime.

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