Jerk chicken with courgette wild rice and garden peas recipe

  • Serves 4
  • 8 mins to prepare and 32 mins to cook
  • 560 calories / serving
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Made with just five ingredients, this fuss-free dish features deliciously spiced chicken thighs, served with fragrant courgette wild rice. 

  1. Preheat the oven to gas 6, 200°C, fan 180°C fan. Using a sharp knife, score each chicken thigh two to three times and rub with the jerk paste. Transfer to a baking tray and roast for 30 minutes, or until cooked through and golden.
  2. Meanwhile, rinse the rice under cold water. Cook in a medium saucepan, following the packet instructions, then drain.
  3. Cook the peas in a pan of boiling water for 2 minutes, then drain. Stir the courgette through the rice and serve with the jerk chicken and peas.

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  • Ingredients

  • 8 chicken thighs
  • 2 tbsp jerk paste
  • 200g (7oz) long grain and wild rice
  • 250g (8oz) frozen peas
  • 1 large courgette, coarsely grated
  • Energy 2355kj 560kcal 28%
  • Fat 21g 30%
  • Saturates 5g 27%
  • Sugars 5g 6%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 47g Protein 44.9g Fibre 4.8g


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