Jerk Chicken uit de Oven

Jerk Chicken from the oven

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Recipe

Enjoy a tasteful Jamaican experience with this recipe for jerk chicken with rice and beans. With spicy jerk marinade, juicy chicken legs and creamy coconut sauce, this dish is a real taste explosion. Perfect for spicy food lovers!

ingredients

4 people

  • 4 kippenbouten
  • 200 g kidneybonen
  • 1 ui
  • 4 lente-uitjes
  • 2 eetlepels the spice club tijm
  • 50 ml water
  • 2 eetlepels the spice club chilivlokken
  • 10 teentjes knoflook
  • 400 ml kokosmelk
  • 100 g roomkokos
  • 600 g rijst
  • 2 tl the spice club pimentpoeder
  • 2 tl the spice club uienpoeder
  • 3 tl the spice club knoflookpoeder
  • 1 el bruine suiker
  • 1 tl the spice club nootmuskaat
  • 1 el appelciderazijn
  • 1 el sojasaus
  • 1 limoen
  • Plantaardige olie

preparation

  1. Maak de jerk marinade door de ui, lente-ui, tijm, water, chilivlokken, knoflook, pimentpoeder, uienpoeder, knoflookpoeder, bruine suiker, nootmuskaat, appelciderazijn, sojasaus en het sap van de limoen in een blender te mengen tot een gladde massa.
  2. Snijd de kippenbouten in en marineer ze royaal met de jerk marinade. Laat minstens 1 uur marineren, bij voorkeur 's nachts.
  3. Verhit wat plantaardige olie in een pan en bak de gemarineerde kippenbouten goudbruin en gaar.
  4. Kook ondertussen de rijst volgens de aanwijzingen op de verpakking.
  5. Voeg de kidneybonen, kokosmelk en roomkokos toe aan de kip en laat sudderen tot de saus iets is ingedikt.
  6. Serveer de jerk chicken met rijst en bonen, gegarneerd met extra lente-ui en eventueel wat partjes limoen. Geniet ervan!

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