A Caribbean dish full of spicy flavours served with an unusual take on rice and peas.
Ingredients
- For the jerk chicken spice mix
-
- 1
onion, finely chopped - 1
spring onion, finely chopped - ½
Scotch bonnet chilli, seeds removed, finely chopped - 2.5cm/1in piece of root
ginger, grated - 1 tsp ground
cinnamon - 1 tsp ground
allspice - 2 tsp mixed
herbs - 1 tsp
salt - 1 tsp
black pepper - 3 tbsp all-purpose
seasoning - 1 tsp
nutmeg - 2
garlic cloves, crushed - 2 tbsp chopped dried
thyme leaves - 2
limes, juice only
- 1
- For the chicken
-
- 1 whole
chicken, spatchcocked - dash
olive oil
- 1 whole
- For the rice and pea cakes
-
- 50g/1¾oz
butter - 4
spring onions, finely chopped - 1
garlic clove, peeled but left whole - ¼
scotch bonnet chilli, finely diced - 2 sprigs fresh
thyme - 250g/9oz
risotto rice - 600ml/1 pint
chicken stock - 200g/7oz fresh
peas - 50g/1¾oz
parmesan, grated - 2 tbsp
olive oil
- 50g/1¾oz
- For the slaw
-
- 2 medium free-range
eggs, yolks only - 1 tsp
Dijon mustard - 2 tbsp
white wine vinegar - 300ml/10½fl oz
sunflower oil - 1
celeriac, peeled and thinly sliced - 2 large
carrots, peeled and thinly sliced - 1
lemon, juice only - 1 tbsp Dijion
mustard - 2 tbsp chopped fresh
chives
- 2 medium free-range
Preparation method
-
For the jerk chicken, preheat the oven to 200C/400F/Gas 6.
-
Place all the ingredients for the jerk spice mix in a blender and blend until you have a rough paste.
-
Spread the mixture all over the chicken and leave to marinade for at least an hour.
-
Heat a large griddle pan, drizzle a little oil over the chicken and place skin-side down on the griddle. Cook for five minutes, turn over and place in the oven for 40-45 minutes, or until cooked through.
-
For the rice and pea cakes, heat a large pan and add the butter. Add the onion, cook for a couple of minutes and then add the garlic, chilli and thyme and cook for a further minute.
-
Add the rice and stir to coat the rice. Gradually add the stock a little at a time until all the stock has gone and you have a creamy risotto. Finish by adding the fresh peas and parmesan.
-
Allow to go cold and then set aside in the fridge.
-
To make the rice and pea cakes, heat a large frying pan and add the oil. Once hot take a tablespoon of cold risotto and shape into a small cake the size of a fish cake and fry for a couple of minutes each side.
-
For the slaw, add the egg yolks to a small food processor and add the mustard and vinegar. Start the motor on the processor and gradually add the oil a little at a time to make mayonnaise.
-
Place the sliced celeriac and carrot in a large glass bowl and add the mayonnaise, lemon juice, mustard and chives.
-
To serve carve the chicken into portions and place on a plate with the rice and pea cakes and slaw.
Top recipe tip
You can buy the all-purpose seasoning, or make up your own by mixing together the following ingredients: 1 tsp dried basil, 1 tsp ground mace, 1 tsp dried marjoram, 1 tsp ground cloves, 1 tsp dried thyme, 1 tsp ground nutmeg, 1 tsp oregano, 1 tsp black pepper, 1 tsp dried parsley, ½ tsp cayenne pepper, 1 tsp summer savoury. (It will keep for several weeks in an airtight container.)
Required techniques
James Martin recipes from Saturday Kitchen
1-2 hours preparation time
30 mins to 1 hour cooking time
Serves 4
