Theo’s whole jerk chicken thigh, Wholegrain rice, black beans and grilled pineapple, grilled jalapeno peppers, roasted corn bites.
INGREDIENTS
4 Theo’s jerk chicken whole thighs
1/4 small pineapple, peeled, grilled and finely diced
1/4 small bunch of fresh coriander, roughly chopped
1/2 tin of black beans
2 corn on the cob, sliced in 16 bites
2 spring onions, sliced
250g wholegrain rice, cooked
2 jalapeno peppers, grilled (optional)
4 tbsp olive oil
1/2 tsp sea salt
Juice of two limes
METHOD
Cook wholegrain rice according to the packet instruction. In a salad bowl mix cooked rice, pineapple, spring onions, black beans, coriander and lime juice. Cook chicken thighs at 180°C in the oven for 20 minutes. Coat corn bites in the olive oil and sea salt and roast at 180°C for 10 minutes in the oven.
SERVES 4