4 people

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What you'll need

1 bunch spring onions
3 tsp Tarantella Liquid Thyme
1 tbsp Tarantella Liquid Chilli
1 tbsp Tarantella Liquid Garlic
½ tsp ground allspice
1 tbsp olive oil
600g chicken breast fillets, diced
1 red pepper, diced
1 green pepper, diced
400ml can coconut milk
250g long grain rice
400g can kidney beans, drained and rinsed

How to make it

  1. Roughly chop half the spring onions and place in a food processor with 2 tsp thyme, chilli, garlic, allspice and oil.  Blitz until almost smooth. Transfer to a large bowl and toss in the chicken to evenly coat.  Cover and marinate for 2-3 hours, or overnight.
  2. Thread the chicken and pepper pieces onto 4 skewers and place on a foil lined tray under a preheated grill for 15-20 minutes, turning occasionally until cooked throughout and slightly charred in places.
  3. While the chicken is cooking, place the coconut milk and 350ml water in a large saucepan and bring to the boil. Add the rice and cook, partially covered with a lid for 10-12 minutes until tender and the liquid has been absorbed. Slice the remaining spring onions and stir into the rice with the kidney beans and remaining 1 tsp thyme, season.
  4. Serve the Jerk chicken skewers with the rice and peas.


Cooks tip

Try using pork fillet instead of chicken. Great for the barbecue.

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