Jerk Chicken with Pomegranate Rice

Marinated jerk chicken seared and roasted, served alongside a zesty basmati rice tossed with fresh pomegranate seeds and herbs.

Healthy Chicken Dinner Spicy Rice Pomegranate

Estimated Nutrition

Calories

585.1

kcal / serving

2340.5 kcal total

Carbs

60.7g

per serving

242.8 g total

Fat

22.1g

per serving

88.4 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

125

Malt Vinegar

tbsp

Dark Soy Sauce

Fruits

piece

Pomegranate

seeds only

piece

Lime

zest and juice

piece

Limes

cut into wedges for serving

GrainsCereals

200

Basmati Rice

Meat

piece

Chicken Breasts

part-boned, skin on

NutsSeeds

0.5

tsp

Ground Cloves

0.5

tsp

Ground Cinnamon

0.25

tsp

Ground Nutmeg

0.5

tsp

Black Pepper

cracked

clove

Garlic

roughly chopped

tsp

Thyme

fresh leaves

bunch

Chervil

leaves

tbsp

Chives

roughly chopped

piece

Salt

to taste

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

0.5

piece

Onion

roughly chopped

piece

Scotch Bonnet Chillies

roughly chopped

Ginger

peeled and roughly chopped

Frisée Lettuce

roughly chopped

Method

Make deep cuts into the chicken flesh and place in a bowl.

Blend the remaining jerk ingredients into a puree and marinate the chicken for at least four hours.

Preheat your oven to 200°C.

Sear chicken pieces on a hot griddle pan for 3 minutes per side and move to a tray.

Roast chicken with remaining marinade for 25 minutes until cooked through and rest before serving.

Boil rice in 400ml of water, then simmer until absorbed and steam for 6 minutes.

Mix cooked rice with pomegranate seeds, herbs, lettuce, lime, and oil, then season.

Serve the chicken atop the rice garnished with lime wedges.