Jamaican Jerk Chicken

Name: Jamaican Jerk Chicken
Ingredients: 15 g Thyme; 2 Limes; 1 Bunch of spring onions; 50 g Fresh ginger; 2 units.items Green chili peppers; 120 ml Apple cider vinegar with honey; 1 kg Chicken drumsticks; 1 Turmeric; 200 g Basmati rice; 0.25 units.items fresh mango; 8 g Coriander; 40 g Sweet chili sauce; 50 g Honey; 1 Lemon; 50 g Kidney beans

Jamaican marinated chicken drumsticks with a salad of rice, mango, and kidney beans. Approximate cost per person: €3.37.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchase costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchases and maintain a healthy margin.

Ingredients

15gThyme

2Limes

1Bunch of spring onions

50gFresh ginger

2units.itemsGreen chili peppers

120mlApple cider vinegar with honey

1kgChicken drumsticks

1Turmeric

200gBasmati rice

0.25units.itemsfresh mango

8gCoriander

40gSweet chili sauce

50gKidney beans

50gHoney

1Lemon

Preparation

Add all ingredients to a food processor and blend finely.
Season with pepper and salt.
Marinate the chicken in the mixture for at least 2 hours.
Vacuum seal the chicken and cook sous-vide for 3 hours at 65°C.

Cook the rice according to the instructions on the package. Preferably cook the rice in chicken stock or salted water.
Drain the kidney beans and rinse well. Mix them into the rice.
Cut the mango into cubes and mix into the salad.
Finely chop the coriander and season the salad with it along with pepper and salt.
Mix in the chili sauce and, if desired, make it creamier by adding a splash of neutral oil.

Make the glaze by mixing the honey with the juice and zest of the lemon. Brush the chicken with this and brown it in a hot oven or on a barbecue before serving.
Finish the dish with finely chopped chili, pomegranate seeds, and fresh coriander.