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Nut Free, Atkins, Diabetic, Low Fat, Coeliacs, Dairy Free
For the chicken:
4 chicken drumsticks
8 tsp Caribbean Jerk Seasoning
4 tbsp lime juice
4 tbsp olive oil
For the rice:
225g of rice
236ml light coconut milk
1 tbsp of unsalted butter
1 tsp peeled and grated fresh ginger
1 clove of garlic (minced)
1/4 tsp wild herb cooking sea salt
1/2 tsp black pepper
1/2 tsp grated lime zest
235g drained black beans
1 avocado sliced, for serving
For the mango salsa:
1 mango chopped into cubes
1/2 finely diced red onion
2 tbsp chopped fresh coriander
1 tbsp lime juice
Add seasoning, lime juice and oil to a bowl and combine well.
Add the chicken drumsticks and coat evenly. Leave to marinate for 5 hours.
Place drumsticks on the grill, turning every now and then until chicken is cooked or until the juices run clear and the skin is crispy.
In a pot, melt the butter over medium heat.
Add ginger and garlic and lightly fry until fragrant.
Add the rice and stir until it is coated in the butter.
Add water, coconut milk, salt, pepper and lime zest. Bring to a boil over medium heat. Once boiled, reduce to low heat and cover pan with lid.
When the rice is fluffy, add the beans and stir before covering for a further five minutes.
Combine all ingredients and mix together in a bowl.
Serve with sliced fresh avocado.