Multigrain Curry Rice with Jerk Chicken
Ingredients
Jerk Marinade
1 small onion, roughly chopped1 small cored apple, quartered
3 scallions, roughly chopped
1 large bunch of fresh thyme
2 inch piece of ginger with skin, roughly chopped
5 garlic cloves
1 orange zest and juice
1 scotch bonnet, stem removed
¼ cup soy sauce
¼ cup white vinegar
2 Tbl brown sugar
2 tsp all spice, ground
1 tsp nutmeg, ground
1 tsp cinnamon
1 tsp salt
1tsp fresh cracked black pepper
8-16oz chicken breast (4oz per person more or less)
Curry Rice
2Tbl coconut oil
1 medium red onion, minced
3 garlic cloves, minced
2Tbl ginger, minced
2Tbl curry powder
½ tsp salt
1 cup short grain rice
½ cup tri colored quinoa
¼ cup red lentils
¼ cup pumpkin seeds
1 large red or yellow pepper, diced
½ cup cilantro, roughly chopped
1 green onion, thinly sliced
½ cup raw cashews
1 lime cut into wedges
Preparation
1. For the marinade, add all of the ingredients (minus the protein) into a blender. Blitz till smooth. Taste and adjust seasoning to your liking. This sauce will keep in the fridge in an airtight container for up to a week.
2. Massage half of the marinade onto the chicken.
3. Seal in an air tight container and let marinate for several hours or overnight.
4. Mix the rice, quinoa, and lentils together and rinse till the water is clear.
5. Add 3 cups of water and rice mix to a heavy bottomed saucepan and let sit for about 30 minutes.
6. Preheat oven to 425 degrees fahrenheit.
7. In a medium sized skillet, over medium heat, melt coconut oil down and saute red onion. Once translucent add minced garlic and ginger. Cook until fragrant, about a minute. Mix in curry powder and salt, cook until fragrant, about another minute. Remove from heat and set aside.
8. When the 30 minute soak time is up, bring rice mix to a boil, stir in onion mix, cover with a tight fitted lid and reduce heat to a simmer. Cook for about 15 to 20 minutes.
9. Place chicken onto a lined sheet tray and bake for 18-20 minutes or until fully cooked through with an internal temp of 165.
10. Once rice is cooked, stir in peppers and cilantro. Steam 10 more minutes.
11. When chicken is done, move them to a cutting board and roughly chop into rough uneven pieces.
12. Plate up. Finish with roasted cashews and scallions, and squeeze of lime.
