Name: Spicy Jamaican Jerk Chicken and Rice Recipe
Total time: 1 h
Yield: Serves: 6
Ingredients: 6 chicken breasts, on the bone; 3tsp jerk spice mix (we like Bart Spices); 2tbsp olive oil; juice 2 limes, plus lime wedges, to serve

Ingredients

6 chicken breasts, on the bone
3tsp jerk spice mix (we like Bart Spices)
2tbsp olive oil
juice 2 limes, plus lime wedges, to serve

250g (9oz) cooked cold Basmati rice
1 red chilli, deseeded and finely chopped
200g (7oz) fresh pineapple, chopped
200g (7oz) frozen peas, cooked
zest and juice 2 limes
3tbsp fresh coriander, chopped

Method

To make the chicken, cut 1cm (½in) slashes into it, mix the spice and oil, rub into the chicken, cover and marinate for 4 hours. Heat the oven to 200C, 180C fan, 400F, gas 6, and cook for 40 minutes.
To make the rice salad, simply mix everything together and season. Serve with the cooked chicken and lime wedges.

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.

Nutrition Per Portion	RDA
Calories	291 Kcal	15%
Fat	6 g	9%
Saturated Fat	1 g	5%

Serves	6
Total Time	1 hours plus marinating