Description
A simple, spicy chicken dish perfect for a family meal at the end of the week!
Ingredients
- 100 grams Red Onion
- 1 whole Scotch Bonnet
- 1 bunch Thyme
- 1-½ teaspoon Ground Allspice, Divided
- 30 grams Ginger
- 70 milliliters Dark Soy Sauce
- 70 milliliters White Wine Vinegar
- 4 whole Chicken Breasts
- 300 grams Basmati Rice
- 400 milliliters Coconut Milk
- 400 grams Red Kidney Beans
- 1 whole Lime Juice
- 1 sprig Coriander (Cilantro), For Garnish
Preparation
Add onion, scotch bonnet, thyme, 1/2 teaspoon allspice, ginger, soy sauce and white wine vinegar to a blender and blitz until completely smooth. Pour over chicken and marinate for at least 1 hour, ideally overnight.
Bake chicken at 190ºC (375ºF) for 25–30 minutes, turning halfway through. You can increase the temperature in the last 5 minutes or so to blacken the chicken a little.
When you have 10 minutes left on the chicken, add the remaining ingredients to a saucepan. Bring to the boil and then simmer over medium heat for 10 minutes, until the rice is fluffy and fragrant.
To serve, place chicken on top of the rice and garnish with coriander. Enjoy!
