Jerk chicken, rice and peas and veggie curry

Name: Jerk chicken, rice and peas and veggie curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Spring onions; 20 g Ginger Tuber; 1/4 collar Thyme; 1 TABLESPOON Honey; 2 TABLESPOONS Vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 (approx. 600 g) Chicken drumsticks; 1 Courgette; 1/2 Aubergine; 1 red and yellow pepper; 3 Carrots; 1 Onion; 200 g Basmati Rice; 1 yesterday Tbsp Garam Masala; 1 can(s) (400 ml) Coconut milk; 1 tbsp. curry yesterday; 7-10 Tbsp Cinnamon; 1 can(s) (212 ml) black beans; 2 stem(s) Coriander; 7-10 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Spring onions
20 g Ginger Tuber
1/4 collar Thyme
1 TABLESPOON Honey
2 TABLESPOONS Vinegar
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 (approx. 600 g) Chicken drumsticks
1 Courgette
1/2 Aubergine
1 red and yellow pepper
3 Carrots
1 Onion
200 g Basmati Rice
1 yesterday Tbsp Garam Masala
1 can(s) (400 ml) Coconut milk
1 tbsp. curry yesterday
7-10 Tbsp Cinnamon
1 can(s) (212 ml) black beans
2 stem(s) Coriander
7-10 Tbsp Oil

Directions

1
Clean, wash and chop the spring onions. Peel and finely chop the ginger. Thyme wash, shake dry, pluck leaves from the stalks and chop. Mix honey, spring onions, thyme, ginger, vinegar and 2 tbsp. oil.
2
Season with salt and pepper. Wash chicken legs, dab dry, mix with the marinade and chill for about 1 hour. Spread chicken legs on an oiled baking tray. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
3
manufacturer) cook for 35-45 minutes.
4
Wash and clean the zucchini, cut in half lengthwise and cut into slices. Clean, wash and dice the aubergine. Clean, wash and cut the peppers into pieces. Peel and slice carrots.
5
Peel and chop the onion.
6
Prepare rice in boiling salted water according to package instructions. Heat 2 tablespoons of oil in a frying pan. Sauté onion in it, add Garam Marsala and fry. Add carrots and fry. After approx. 5 minutes add paprika, aubergine and zucchini, fry briefly.
7
Add coconut milk and simmer for about 5 minutes. Season to taste with curry, salt and cinnamon.
8
Clean, wash and drain the arugula. Clean, wash and cut the peppers into strips. Peel the mango. Cut Fruchtﬂeisch from the stone and drain the beans in fine slices. Drain rice and mix with the beans. Wash the coriander, shake dry and pluck the leaves from the stalks. Arrange rice, curry and meat on plates. Garnish with coriander.