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Jerk Chicken

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This recipe by Sophia is from her Thermomix Cookbook 'Practice Mix Perfect' - available to purchase from The TM Shop. She has kindly offered to share this recipe with readers of the alyce alexandra blog.  

Serves 4

Jerk chicken is my number one dinner. Jesse and I always have jerk chicken if we cannot think of anything else. The recipe is so easy and completely mess free. I like that even before we are eating, everything is clean already. Scotch bonnet gives the jerk paste its unique flavour. If you don’t like it so spicy, only use 1/4 of the chilli and that is enough to make it a mild version of the hot Jamaican dish. 

30g fresh coriander, in small chunks, stalks chopped
4 spring onions, in 5cm pieces
500g Greek style yogurt
2 limes, juice
4 chicken legs
1 Scotch bonnet chilli
30g fresh coriander
3 spring onions, in 5cm pieces
2 garlic cloves
50g fresh ginger, in 2cm pieces
20g fresh thyme
15g olive oil
40g honey
40g brown sugar
2 limes, juice
1 tsp ground allspice
1/4 tsp ground cloves
1 tsp salt
1/2 tsp black pepper
10g dark rum
25g cider vinegar
1 can coconut milk
650g water
250g basmati rice
1 can black beans, drained 

  1. Preheat the oven to 200°C. 
  2. Place the coriander and spring onion in the mixing bowl. Chop 1 Sec. / Turbo / 2x. 
  3. Add the Greek style yogurt, lime juice and combine 10 Sec. / Speed 2.5. Pour into a small bowl and leave refrigerated until later. 
  4. Rinse the mixing bowl. 
  5. Place the chicken legs on a large rectangular ovenproof dish lined with greaseproof paper and slice the skins with a sharp knife. This will help the sauce to be evenly distributed in the chicken. 
  6. Add the Scotch bonnet chilli, coriander, spring onions, garlic cloves, ginger, thyme, olive oil, honey, brown sugar, lime juice, ground allspice, ground cloves, salt, black pepper, dark rum and cider vinegar to the clean mixing bowl. Blitz 10 Sec. / Speed 10. 
  7. Pour over the chicken and roast in the oven for 40 minutes. 
  8. Meanwhile, rinse the bowl. Fill with the coconut milk and water. Insert the simmering basket. Add the basmati rice to the simmering basket and cook 15 Min. / Varoma / Speed 1. Add the black beans and stir into the rice with a fork. Cook again 15 Min. / 100°C / Speed 1. 
  9. Serve immediately with the coriander yogurt.