Jerk-spiced chicken with rice & peas
About £1.12 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs800g
- Limes1
- Fresh chillies1
- Spring onions4
- Honey20g
- Rice300g
- Kidney beans400g
- Coconut milk400ml
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Blitz the spring onions (4), chilli (1), lime juice (1), honey (20g), a teaspoon of allspice or mixed spice, thyme if you have it, salt and oil into a paste. Rub over the chicken (800g).
- Heat the oven to 200°C and roast the chicken until charred and cooked through (35 min).
- Meanwhile put the rice (300g), drained beans (400g), coconut milk (400ml) and 300ml water in a pan with salt.
- Bring to the boil, cover and cook on the lowest heat until the liquid has gone (18 min). Leave covered (5 min).
- Serve the chicken on the rice with lime wedges.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.