uctp tribal member

Jerk Chicken Curry+Beans

Ingredients

8 chicken drumsticks
4 tsp jerk seasoning (we used Schwartz)
4 tsp olive oil
2 red onions , sliced
small bunch coriander , stalks finely chopped, leaves reserved
2 x 400g cans chopped tomatoes
410g can kidney beans , drained

1. Toss chicken in 1 tsp jerk seasoning and a little salt and pepper. Heat half the oil in a large frying pan, quickly brown the chicken, then remove. Tip in the remaining oil, onions and coriander stalks, then soften for 5 mins, stirring in the remaining jerk seasoning for the final min.

2. Return the drumsticks to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.

Try

Fragrant mash
Fry ½ tsp each jerk seasoning, ground coriander or cumin in a little oil, then stir into mashed potatoes.

Spiced veg
Toss 2 tsp any of the above spices with root veg, oil and seasoning, then roast at 200C/fan 180C/gas 6 for 40 mins or until tender and golden.

Use up the jerk seasoning
Super-speedy marinade: Mix 1 tbsp jerk seasoning or curry powder into 3 tbsp natural yogurt and use as a marinade for chicken breasts, prawns or lamb chops before grilling or barbecuing.

PER SERVING
438 kcalories, protein 45g, carbohydrate 23g, fat 19 g, saturated fat 5g, fibre 0g, sugar 9g, salt 1.68 g