Jerk chicken, rice and pea cakes and slaw

A Caribbean dish full of spicy flavours served with an unusual take on rice and peas.


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
For the chicken
  • 1 whole chicken, spatchcocked
  • dash olive oil
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
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

Preparation method

  1. For the jerk chicken, preheat the oven to 200C/400F/Gas 6.

  2. Place all the ingredients for the jerk spice mix in a blender and blend until you have a rough paste.

  3. Spread the mixture all over the chicken and leave to marinade for at least an hour.

  4. 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.

  5. 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.

  6. 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.

  7. Allow to go cold and then set aside in the fridge.

  8. 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.

  9. 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.

  10. Place the sliced celeriac and carrot in a large glass bowl and add the mayonnaise, lemon juice, mustard and chives.

  11. 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

Print Friendly, PDF & Email

Share this post

scroll to top
error: Content is protected !!