Jerk-spiced chicken with rice and peas

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 8 pieces boneless, skinless chicken thighs
• 2 tbsp mild jerk seasoning
• 1 tbsp lime juice
• 300 g long grain rice
• 1 can kidney beans, drained and rinsed
• 200 ml coconut milk
• 2 whole spring onion, sliced
• 1 clove garlic, crushed
• 1 tsp thyme

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Rub the chicken thighs with jerk seasoning and lime juice and leave to marinate for at least 15 minutes.
2. 2Step 2. Preheat the oven to 200°C (180°C fan).
3. 3Step 3. Place the chicken on a lined tray and bake for 30–35 minutes until cooked until piping hot throughout with no pink meat remaining.
4. 4Step 4. Meanwhile, put the rice, kidney beans, coconut milk, garlic and thyme into a pan with 300ml water.
5. 5Step 5. Bring to the boil, then cover and simmer for 15–18 minutes until the rice is tender and the liquid absorbed.
6. 6Step 6. Fluff the rice with a fork and stir through the spring onion.
7. 7Step 7. Serve the chicken with the rice and peas while hot.

Allergens for your selection

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Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.