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Jerk Chicken, Rice and Pea Cakes and Slaw

Spicy Caribbean jerk chicken served with creamy risotto-style rice cakes and a homemade vegetable slaw.

ChickenDinnerMain CourseSpicyCaribbean
Estimated Nutrition
Calories
1212.6
kcal / serving
4850.5 kcal total
Carbs
52.7g
per serving
210.8 g total
Fat
95.1g
per serving
380.4 g total
Protein
46.3g
per serving
185.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Dijon Mustard
split between mayo and slaw
30
ml
White Wine Vinegar
Dairy
50
g
Butter
50
g
Parmesan
grated
2
piece
Egg
yolks only
Fruits
2
piece
Lime
juice only
1
piece
Lemon
juice only
GrainsCereals
250
g
Risotto Rice
Liquids
600
ml
Chicken Stock
Meat
1
piece
Chicken
whole, spatchcocked
NutsSeeds
1
tsp
Ground Cinnamon
1
tsp
Ground Allspice
2
tsp
Mixed Herbs
1
tsp
Salt
to taste
1
tsp
Black Pepper
to taste
3
tbsp
All-Purpose Seasoning
1
tsp
Nutmeg
2
piece
Garlic
cloves, crushed
2
tbsp
Thyme
dried leaves, chopped
1
piece
Garlic
clove, peeled but left whole
2
sprig
Thyme
fresh
2
tbsp
Chives
fresh, chopped
OilsFats
15
ml
Olive Oil
dash for chicken
30
ml
Olive Oil
for frying cakes
300
ml
Sunflower Oil
Vegetables
1
piece
Onion
finely chopped
1
piece
Spring Onion
finely chopped
0.5
piece
Scotch Bonnet Chilli
seeds removed, finely chopped
2.5
cm
Root Ginger
grated
4
piece
Spring Onion
finely chopped
0.25
piece
Scotch Bonnet Chilli
finely diced
200
g
Peas
fresh
1
piece
Celeriac
peeled and thinly sliced
2
piece
Carrot
peeled and thinly sliced

Method

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