Jerk chicken with courgette wild rice and garden peas recipe
Made with just five ingredients, this fuss-free dish features deliciously spiced chicken thighs, served with fragrant courgette wild rice.
See method- Serves 4
- 8 mins to prepare and 32 mins to cook
- 560 calories / serving
- Dairy-free
Ingredients
- 8 chicken thighs
- 2 tbsp jerk paste
- 200g (7oz) long grain and wild rice
- 250g (8oz) frozen peas
- 1 large courgette, coarsely grated
Each serving contains
- Energy
- 2355kJ 560.0kcal
- Fat
- 21g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 47.0gProtein 44.9gFibre 4.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C fan. Using a sharp knife, score each chicken thigh two to three times and rub with the jerk paste. Transfer to a baking tray and roast for 30 minutes, or until cooked through and golden.
- Meanwhile, rinse the rice under cold water. Cook in a medium saucepan, following the packet instructions, then drain.
- Cook the peas in a pan of boiling water for 2 minutes, then drain. Stir the courgette through the rice and serve with the jerk chicken and peas.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
