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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.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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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
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  • Energy 2355kj 560kcal 28%
  • Fat 21.3g 30%
  • Saturates 5.4g 27%
  • Sugars 5g 6%
  • Salt 0.8g 14%

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

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