Thakore Family Recipes

Green chicken, coconut rice and peas

Name: Green chicken, coconut rice and peas
Prep time: 12 h
Cook time: 1 h
Total time: 13 h
Yield: 4 servings
Ingredients: 1 garlic clove, roughly chopped; 1 spring onion, bulb discarded, chopped; 2 sprigs coriander, chopped; 1 sprig parsley, chopped; 1 sprig thyme, leaves only; ½ lime, juice only; dash hot pepper sauce (scotch bonnet-based); 4 chicken legs (bone-in, skin-on); salt and freshly ground black pepper; 2 scotch bonnet peppers, seeds removed and chopped; 3 garlic cloves, chopped; 3 sprigs coriander, stem and leaves; 50ml/2fl oz white vinegar; 2 tsp caster sugar; 4 tbsp vegetable oil; marinated chicken (from above); 1 large onion, roughly chopped; 2 garlic cloves, crushed; ½ tsp ground allspice; 2 sprigs thyme; 250g/9oz basmati, or long grain white rice; 200ml/7fl oz coconut milk; 400ml/14fl oz chicken stock; 400g/14oz kidney beans, drained; 1 scotch bonnet, unpierced and unbruised; salt and freshly ground black pepper; 2 tbsp micro coriander; 2 tbsp red amaranth

4 servings

portioner

12 hours

aktiv tid

13 hours

total tid

Begynd at lave mad

Ingredienser

1 garlic clove, roughly chopped

1 spring onion, bulb discarded, chopped

2 sprigs coriander, chopped

1 sprig parsley, chopped

1 sprig thyme, leaves only

½ lime, juice only

dash hot pepper sauce (scotch bonnet-based)

4 chicken legs (bone-in, skin-on)

salt and freshly ground black pepper

2 scotch bonnet peppers, seeds removed and chopped

3 garlic cloves, chopped

3 sprigs coriander, stem and leaves

50ml/2fl oz white vinegar

2 tsp caster sugar

4 tbsp vegetable oil

marinated chicken (from above)

1 large onion, roughly chopped

2 garlic cloves, crushed

½ tsp ground allspice

2 sprigs thyme

250g/9oz basmati, or long grain white rice

200ml/7fl oz coconut milk

400ml/14fl oz chicken stock

400g/14oz kidney beans, drained

1 scotch bonnet, unpierced and unbruised

salt and freshly ground black pepper

2 tbsp micro coriander

2 tbsp red amaranth

Vejledning

To make the green seasoning, the night before you want to eat this dish, blend the green seasoning ingredients (except the chicken and salt and pepper). Transfer to a bowl or bag, season the chicken with salt and pepper and transfer the chicken to the marinade. Place in the fridge and leave overnight.

To make the quick pepper sauce, blend together all the ingredients in a food processor or blender and season with salt and pepper to taste. Set aside.

For the coconut rice and peas, preheat the oven to 200C/180C Fan/ Gas 6.

Heat the oil in a large lidded casserole and brown the marinated chicken on all sides for about 10 minutes in total, then remove it from the pan and set aside.

Add a little more oil if needed, then fry the onion for 5 minutes to soften, then add the garlic, allspice and thyme and stir until the aromas are released. Add the rice, along with salt and pepper to taste and stir to coat the grains.

Add the coconut milk, stock, kidney beans and scotch bonnet. Bring to the boil and cook for about 5–10 minutes, or until some of the liquid has evaporated.

Pop the chicken on top of the rice, cover with a lid and cook in the oven for about 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork the rice to fluff it up. Serve with drizzles of the pepper sauce.