Jerk chicken with courgette wild rice and garden peas recipe

Name: Jerk chicken with courgette wild rice and garden peas
Yield: Serves 4
Ingredients: 8 chicken thighs; 2 tbsp jerk paste; 200g (7oz) long grain and wild rice; 250g (8oz) frozen peas; 1 large courgette, coarsely grated

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

Shop your ingredients

Tesco British Chicken Thigh Fillets 1Kg
8 chicken thighs
£7.25
£7.25/kg
Dunns River Jamaican Jerk Seasoning 300G
2 tbsp jerk paste
£2.55
£8.50/kg
Tesco Easy Cook Long Grain & Wild Rice 500g
200g (7oz) long grain and wild rice
£2.50
£5.00/kg
Grower's Harvest Garden Peas 900G
250g (8oz) frozen peas
£1.15
£1.28/kg
Tesco Courgettes Loose
Aldi Price Match
1 large courgette, coarsely grated
£0.56
£2.78/kg

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.