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  • For the jerk marinade

  • 225g onions, peeled and quartered

  • 1 or 2 habaneros or scotch bonnet chillies, halved and seeded

  • 50g fresh root ginger, peeled and roughly chopped

  • ½ teaspoon ground allspice

  • The leaves from 15g fresh thyme sprigs

  • 1 teaspoon freshly ground black pepper

  • 120ml white wine vinegar120ml dark soy sauce

  • 4 chicken breast, Skin on

  • For the Creamed Plantain

  • 2 plantains

  • Juice of half Orange

  • Pinch ginger powder

  • Few knobs butter

  • 50-75ml double cream

  • Little salt and freshly ground white pepper

  • For scallion tied green beans

  • 200g fine green beans

  • The dark leaves of 2 scallion/spring onions

  • Top and tail the beans and cook until tender.

  • For the Jamaican Rice and Peas

  • 200g dried kidney beans

  • 2 tablespoons sunflower oil

  • 1 onion finely chopped

  • 1-2 garlic cloves, finely chopped

  • 1 red finger chilli, seeded and finely chopped

  • 2 sprigs fresh thyme

  • 125g creamed coconut, coarsely grated

  • 450g long grain rice

  • About 600ml hot water

  • Salt and freshly ground black pepper.


  • For the jerk marinade:

  • 1.

    Place the onions, chillies, ginger, allspice, thyme, pepper, vinegar and soy into a food processor and blitz/blend until smooth.

  • 2.

    Slash each chicken breast so that the marinade can really penetrate, place in a shallow non-metallic dish or plastic bag, pour over the marinade and then cover and leave for 24hrs, turning the chicken every now and then. Alternatively vacuum pack it and it will keep for up to 3 days and the flavour will be amazing.

  • 3.

    Cook on the griddle pan, Barbie or grill oven for 10-12 minutes or until cooked through and lightly charred.

  • For the Creamed Plantain:

  • 1.

    Cut the ends off the plantains and then Peel and slice.

  • 2.

    Place in a foil basket, Drizzle or squeeze over the orange juice, dust with ginger, dot with butter and then seal foil and bake in hot oven for about 15-20 minutes until soft and tender.

  • 3.

    Cool slightly then place in food processor and blitz with enough cream for a smooth firm consistency. Check seasoning.

  • For scallion tied green beans:

  • 1.

    Cut the green spring leaves into fine long strips and blanch in hot water and then refresh in iced water ready to use as ties for the green beans.

  • For the Jamaican Rice and Peas :

  • 1.

    Cover the dried beans in water and soak overnight.

  • 2.

    When ready to cook drain and discard the soaking water. Rinse the beans and place in a large saucepan cover with fresh water by about 5cm and bring to the boil and cook on a high heat for 10 minutes.

  • 3.

    Reduce the heat and simmer covered for about an hour or until the beans are almost tender (they will finish cooking with the rice).

  • 4.

    Drain the beans reserving the red liquid and using extra water measure and make up to 600ml of liquid.

  • 5.

    Heat a large saucepan, add the oil and gently fry the onions, garlic, chilli and thyme for 2 minutes then stir in the grated coconut, rice, kidney beans, liquid and salt and pepper to taste.

  • 6.

    Cover and cook over a very low heat or in a moderate oven for about 30 minutes, or until the rice and beans are tender and all of the liquid has been absorbed.

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