Ingredients

  • 1-3 tbsp jerk chicken spice paste
  • 4 chicken legs
  • 1 tbsp vegetable oil
  • 2 large onions, finely sliced
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped into 1 inch chunks
  • 2 medium sweet potatoes, peeled and chopped
  • 1 tin kidney beans, drained and rinsed
  • 1 Kallo Chicken Stock Cube, dissolved in 500ml boiling water
  • Salt and freshly ground black pepper, to taste
  • Finely sliced spring onions
  • Chopped coriander
  • Lime wedges
  • Boiled rice to serve

How to make

  1. Rub the jerk spice rub all over the chicken legs and if you have time set aside for 10-20 minutes (or up to a day in the fridge if you like) for the spices to infuse into the chicken.
  2. Preheat the oven to 200°C/180°C fan oven/gas mark 6. Heat the oil in a flameproof casserole dish and fry the chicken on a high heat until it is well browned all over. Remove the chicken on to a plate and set aside.
  3. Reduce the heat to medium-low and add the onions and fry for 5 minutes. Then stir through the garlic, red pepper and sweet potato and cook for a further 5 minutes. Finally, add the kidney beans and season with a little salt and pepper, stirring together before returning the chicken to the pan.
  4. Pour in the chicken stock and bring up to the boil. Cover with a lid and bake in the oven for 1 hour. Taste to check the seasoning, adding a little more salt and pepper if necessary. Serve garnished with the spring onions, chopped fresh coriander, lime wedges, and boiled rice if preferred.