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Honey Jerk Chicken with Jollof Rice
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Honey Jerk Chicken with Jollof Rice

2 h 30Pour 6Nutri-Score C€€
par @thegrubworkskitchen3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chicken (whole or pieces, scored)Viandes1,5 kg
  • jerk seasoning blend (homemade blend)Épices60 g
  • honey (for glazing)Épicerie60 g
  • Red Stripe beer (for basting)Boissons330 ml
  • rum and ginger beer BBQ sauce (for drizzling)Épicerie150 ml
  • pimento wood and leaves (for smoking)Autres200 g
  • long grain rice (rinsed until water runs clear)Céréales500 g
  • tomatoes (fresh, roughly chopped)Fruits et légumes400 g
  • red bell pepper (deseeded, chopped)Fruits et légumes2 morceaux
  • scotch bonnet pepper (deseeded)Fruits et légumes2 morceaux
  • onion (chopped)Fruits et légumes2 morceaux
  • garlic (cloves, minced)Fruits et légumes4 morceaux
  • ginger (grated)Fruits et légumes20 g
  • tomato pasteÉpicerie100 g
  • vegetable oilÉpicerie100 ml
  • chicken stockÉpicerie700 ml
  • thyme (fresh sprigs)Épices5 g
  • bay leafÉpices2 morceaux
  • curry powderÉpices10 g
  • saltÉpices10 g

par portion

Nutrition

765kcal

Glucides
80 g
Protéines
55 g
Lipides
25 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Gril
  • Blender
  • Marmite
  • Poêle
  • Saladier
  • Pinceau de cuisine

pas à pas

Préparation

  1. Season and marinate the chicken

    • Pat the chicken dry and score the thicker pieces.
    • Rub the jerk seasoning blend all over the chicken, working it into the cuts.
    • Cover and marinate in the fridge.
    Étape 1

  2. Build the jollof stew base

    • Blend the tomatoes, red bell pepper, scotch bonnet, half the onion, garlic and ginger into a smooth base.
    • Heat the vegetable oil in a pot and fry the remaining chopped onion until soft.
    • Add the tomato paste and fry until it darkens, then pour in the blended base.
    • Cook the base down slowly, stirring often, until the oil separates and it is thick and glossy.
    Étape 2

  3. Cook the jollof rice

    • Stir the curry powder, thyme, bay leaf and salt into the stew base.
    • Add the rinsed rice and stir so every grain is coated.
    • Pour in the chicken stock, bring to a simmer, cover tightly and cook on low until the rice is tender and the liquid is absorbed.
    Étape 3

  4. Set up the grill for indirect cooking

    • Light the grill and set it up for indirect heat.
    • Add the pimento wood and leaves to create smoke.
    Étape 4

  5. Smoke the jerk chicken

    • Place the chicken over the indirect heat, away from the coals.
    • Cover and cook, turning occasionally, until cooked through.
    • Baste the chicken with Red Stripe beer throughout to keep it moist.
    Étape 5

  6. Glaze and finish

    • Brush the chicken with honey and let it caramelise over the heat.
    • Drizzle the rum and ginger beer BBQ sauce over the chicken.
    • Rest briefly, then serve with the jollof rice.
    Étape 6
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