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Jerk chicken with Mexican beans
Serves 6 Starters and mains
Ingredients
- 200g adzuki or black beans, soaked in cold water overnight
- 11⁄2tbsp jerk spice mix (see below)
- 1.75kg free-range chicken
- 3tbsp extra virgin olive oil
- 1 large onion, sliced
- 2 large garlic cloves, chopped
- 1 large red pepper, deseeded and diced
- 500ml tomato passata
- 250ml chicken stock
- 2tbsp molasses
For the jerk spice mix
- 1tbsp black peppercorns
- 1 cinnamon stick
- 2 allspice berries
- 1⁄2tbsp dried thyme
- 1⁄2tsp cayenne pepper
- 1⁄4tsp freshly grated nutmeg
For the salsa
- 1 bunch coriander
- zest and juice 1 large lime
- 1⁄2 red onion, finely chopped
Method
Drain and rinse the beans. Place in a saucepan of cold water and bring to the boil for 10 minutes then reduce the heat and simmer for 45-55 minutes, or until just tender. Drain and set aside.
To make the jerk spice. Place the peppercorns, cinnamon stick and allspice berries in a frying pan over medium heat until they start to brown and release their aroma. Transfer to a spice grinder or use a pestle and mortar to grind. Combine with the thyme, cayenne and a little grated nutmeg.
Wash and dry the chicken, inside and out. Combine the spices, half the oil, salt and pepper then rub over the chicken. Heat a flameproof casserole dish and brown the chicken all over for 5 minutes. Remove and set aside
Pour the remaining oil in the pan and gently fry the onion, garlic, red pepper and salt and pepper for 10 minutes. Add the cooked beans, tomato, stock and molasses and stir well.
Place the chicken on top, cover the pan with a lid and bring back to the boil. Transfer to the oven and cook for 11⁄2 hours, remove the lid and cook for a further 15 minutes, until the chicken is falling apart and the juices have thickened.
To make the salsa, combine all the ingredients in a bowl and season to taste. Serve alongside the chicken and beans.
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