Jerk Chicken from the oven

Name: Protein Packed Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 500 gr Gehakt; 8 (volkoren) Tortillas; 1 blik Tomatenblokjes; 2 teentjes Knoflook; 2 Paprika's; 1 Ui; Geraspte Kaas; 1 blikje Mais; 200 gr Creme Fraiche; 4 tbsp The Spice Club Mexican

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ingredients

4 Persons

4 chicken legs
200 g kidney beans
1 onion
4 spring onions
2 tablespoons the spice club thyme
50 ml of water
2 tablespoons the spice club chili flakes
10 cloves of garlic
400 ml coconut milk
100 g cream coconut
600g rice
2 tsp the spice club allspice powder
2 tsp the spice club onion powder
3 tsp the spice club garlic powder
1 tbsp brown sugar
1 tsp the spice club nutmeg
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 lime
Vegetable oil

preparation

Make the jerk marinade by blending the onion, spring onion, thyme, water, chili flakes, garlic, allspice powder, onion powder, garlic powder, brown sugar, nutmeg, apple cider vinegar, soy sauce and lime juice in a blender until smooth.
Cut the chicken legs and marinate them generously with the jerk marinade. Let marinate for at least 1 hour, preferably overnight.
Heat some vegetable oil in a pan and fry the marinated chicken legs until golden brown and done.
In the meantime, cook the rice according to the instructions on the package.
Add the kidney beans, coconut milk and cream coconut to the chicken and simmer until the sauce has thickened slightly.
Serve the jerk chicken with rice and beans, garnished with extra spring onion and, if desired, some lime wedges. Enjoy it!