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The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Caribbean Chicken

Chicken breast marinated in Jamaican jerk seasoning , grilled and served over scented white rice.
Serves 4 poultry portions for a main course.
Whilst ascribed to Jamaica , this dish could be found on other islands such as Cuba or Dominica , etc.

Ingredients

4 chicken breasts
50 ml Jamaican jerk seasoning
250 gm basmati FAIRTRADE white rice
250 ml water
100 ml coconut milk
1 FAIRTRADE Orange
FAIRTRADE Sources
Oranges
Rice

Method

Preparation
Prepare the jerk seasoning.
Clean the chicken and place in a bowl with the jerk seasoning as a marinade.
Turn to ensure the chicken is covered well.
Leave the bowl in a cool place for an hour or two.
Remove the peel from the orange and slice very fine.
Cooking
Drain the chicken and grill for 10 minutes on each side (the meat should be nicely cooked through).
Meanwhile, mix the water and coconut milk in a pan and add the rice.
Heat to a boil and then reduce, cover and simmer.
Stir occasionally to prevent sticking.
Stir in the orange peel towards the end.

To serve

Turn the rice out onto plates and lay the grilled chicken on top.
Decorate with a mint leaf and a slice of orange.

Variation

Add 100 gm frozen peas to the rice.