Jerked chicken with rice and peas recipe

Carmen Gilfin served this classic Jamaican dish on Come Dine With Me Cardiff

Serves 4

Ingredients

4 skinless chicken breasts
Few sprig of rosemary
4 cloves garlic, sliced
300g jerk sauce
2 tbsp vegetable oil
1 large red onion, chopped
1 large white onion, chopped
600g basmati rice
1 Scotch bonnet pepper, chopped
3 tbsp coconut cream
100g dried kidney beans, soaked overnight then drained and parboiled
Fried potatoes and stir-fried vegetables, to serve

Method

Preheat oven to 180°C/gas mark 4. Score the chicken then tuck the rosemary and half the garlic into the slits. Place the chicken in a roasting tray and brush with jerk sauce. Bake for 45-50 minutes until cooked through.
Meanwhile, heat the oil in a large lidded pan and fry the onions and remaining garlic until softened but not coloured. Add the rice and Scotch bonnet and stir well, then add 720ml water and bring to the boil.
Add the coconut milk and kidney beans, reduce the heat and simmer, covered, for about 20 minutes until the rice is cooked.
To serve, place a good spoonful of the rice into a cup, then turn out onto a serving plate. Repeat with each serving and place 2-3 chicken legs on top of each pile of rice. Serve with deep-fried potatoes and stir-fried vegetables.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.