Recipe: Jerk chicken and spiced rum salsa

Ingredients

• 6 chicken drumsticks
• Half of a cucumber chopped
• 1 red onion
• 150g jasmine rice 75g per person
• 100 g chopped coriander
• 2 and 1/2 cups water
• 1 cup coconut milk
• 2 tablespoons Jerk seasoning
• 3 tablespoons of oil
• 200g of fresh pineapple cubed
• 1 lime
• 5 tablespoons of spiced rum

Instructions

For the chicken

1. In a zip lock bag or a dish place the chicken, oil and jerk seasoning and make sure the chicken in coated well and leave to marinate for as long as possible. I left mine for 3 hours ideally over night would be best.

For the spiced rum salsa

1. In a bowl place the pineapple and cover with the rum and leave for 1 hour
2. Pre heat a pan and drain the pineapple reserving the left over liquid, toast the pineapple till charred and allow to cool
3. In a bowl combine the pineapple, red onion, coriander, cucumber, zest of half a lime, juice of whole lime and left over rum mixing well, cover and refrigerate until ready to serve

Cooking the chicken

1. Preheat oven gas mark 5, 375f ,190c
2. Remove the chicken from the bag or bowl and place in a baking , cook for 40 minutes turning occasionally to make sure the chicken is cooked through.

20 minutes in to chicken cooking time cook the rice

1. Place water and coconut milk in a saucepan and bring to the boil.
2. Add the rice, return to the boil, then reduce heat to medium and stir well.
3. Cover and cook for 20 minutes. Remove from heat and set aside, covered, for 5 minutes. Drain and fluff with a fork

Recipe by

Darren Parsons