This is a dish that I’ve cooked many times over the years, the recipe is from Levi Roots’ Reggae Reggae Cookbook. There are a couple of recipes in the book that I keep going back to, because they are so delicious, and this is one of them. The book in itself is lovely, it tell’s Levi’s story throughout, with stunning photographs of the Caribbean.
The dish might not look that spectacular but once J had finished eating he said “Can you make this everyday?” which I’d take as a definite vote of confidence!
Ingredients: (Serves 4)
- 500 g of skinless, boneless chicken thigh fillets (I used breast meat in the picture above, which was tasty but thigh meat definitely makes it tastier still)
- 1 tbsp of chicken seasoning
- 2 tbsp of Madras curry powder
- 2 tbsp of soy sauce/tamari (gluten free)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 sprigs of fresh thyme (remove the leaves by running your thumb and forefinger down each sprig)
- 3 tbsp of coconut oil
- 2 tbsp of coconut palm sugar (or golden granulated sugar)
- 300 g of easy cook rice, rinsed
- 410 g can of black-eyed beans, drained (optional)
- Any vegetables you’d like to add, optional of course
- Place the chicken in an airtight container, with the chicken seasoning, Madras powder, soy sauce/tamari, onion, garlic and thyme. Make sure the chicken is well coated and leave it for a few hours in the refrigerator, or ideally overnight, to marinade.
- Heat the oil in a sauce pan (that has a lid preferably) and add the sugar and heat it gently for a few minutes, until it turns golden and begins to caramelise.
- Tip the chicken into the pan (step back and be careful), cover the pan with a lid (or foil) and leave it untouched for 5 minutes. Keep hold of the bowl/box you marinaded the chicken in, we’ll be using the residue spices in it.
- Turn the chicken over and cover, cook for a further 5 minutes.
- Fill a jug up to the 300 ml mark with rice and then tip it into the pan with the chicken.
- Put some water into the marinade bowl/box and try to get as much of the residue flavour as you can. Pour this into the measuring jug and top up with more water until you have 700 ml of water. Pour this into the pan. Add any vegetables at this point.
- Cover the pan and cook for 20 minutes, over a gentle heat and don’t be tempted to lift the lid and peek!
- Add the black-eyed peas to the pan, if using, and cover and cook for a further 3 minutes.
- Serve and enjoy!