Experience a burst of flavours and aromas as you delve into the world of Caribbean cuisine with this delightful traybake. The succulent chicken, is cooked in our signature Caribbean Soul Seasoning and promises to transport your taste buds to the sunny shores of the Caribbean.
SERVES: 2
PREP TIME: 10 minutes
COOKING TIME: 45 minutes
Caribbean Chicken Traybake Recipe
You will need...
Ingredients
2 large chicken legs or thighs with skin on.
1 tablespoon rapeseed oil (or olive oil)
1 red onion, sliced into wedges
1 green bell pepper, sliced into 1/2 inch slices
1 packet of microwavable coconut rice (or any other rice)
200g half tin of black beans, drained
150ml beef stock
2 lime wedges (for garnish)
For the marinade
2 tablespoons Great Northern Spice Caribbean Soul Seasoning
1/2 red bell pepper
1 brown onion, cut into quarters
1 teaspoon garlic paste (or chopped garlic)
1 teaspoon ginger paste (or chopped ginger)
1 Scotch bonnet chilli (or another hot chilli)
1 tablespoon white wine vinegar
1 tablespoon light soy sauce
How to cook
Preheat your oven to 180℃.
In a blender, add the red bell pepper, onion, garlic, ginger, scotch bonnet chilli, white wine vinegar, soy sauce and 2 tablespoons of our Caribbean Seasoning. Blend until a smooth paste.
In a non-stick baking tray, add the chicken and pour over the marinade, covering the chicken. Add the green peppers and red onion, drizzle over some oil and bake for 40-45 minutes, turning over halfway through.
With 20 minutes to go, in a large frying pan, add the oil, rice, and black beans then cover with stock. Feel free to add a teaspoon of seasoning for extra flavour. Occasionally stir and season with salt if needed. Add more stock if the rice and beans go dry.
Serve with a side salad and garnish with a wedge of lemon or lime.
Take a photo and share with us on social by tagging @greatnorthernspice
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