Jamaican Jerk chicken drumsticks with pineapple salsa
A feast for your taste buds with this special mix of marinated chicken with crispy beans, creamy coconut rice and a fresh and spicy pineapple salsa.
Jamaican Jerk chicken drumsticks with pineapple salsa and coconut rice. This dish will blow everyone away! The blend of pure spices in this tropical dish is a true feast for your taste buds. So delicious! Fun to prepare and even better served in half a pineapple.
Preparation
Season the chicken with World Spice Blend - Jamaican Jerk and let the flavors soak into the meat for 15 minutes. Heat 2 tablespoons of oil in a pan over medium heat and sear the chicken until golden brown and cooked through.
Add the rice, 300 ml water, coconut milk, and stock cube to a saucepan. Bring the rice to a boil over medium heat. Reduce the heat to very low once it boils. Cover the pan when the rice starts to develop small indentations and let it steam for another 15 minutes. Stir with a fork.
For the pineapple salsa, peel and finely chop the onion and garlic. Halve the pineapple, scoop out the flesh, and dice. Slice the red pepper into rings and finely chop the ginger. Heat 1 tablespoon of oil in a pan over medium heat and sauté the onion until translucent. Add the garlic and pineapple and cook for 3 minutes. Add the ginger, ginger juice, sea salt, the juice of half a lime, and half the red pepper and cook for 1 minute. Mix the potato starch with 2 tablespoons of water and add to the salsa to thicken.
Drain the beans. Add the remaining oil to a pan and fry the beans until crispy. Season with sea salt and black pepper to taste.
Spread the pineapple salsa over the hollowed-out pineapple and arrange it on a large platter. Arrange the chicken and crispy beans next to the pineapple. Add the rice to a bowl and serve with the remaining lime, red chili pepper, and cilantro.
Variatietip
Serveer met een extra bakje World Spice Blend - Jamaican Jerk ter garnering.
Ingredients
- 8 kipdrumsticks
- 4 el World Spice Blend - Jamaican Jerk
- 4 el zonnebloem olie
- 400 g langkorrel rijst
- 300 ml water + 2 el
- 300 ml kokosmelk
- 1/2 kip bouillonblokje
- 1 kleine ui
- 3 tenen knoflook
- 1 ananas
- 1 rode peper
- 3 bollen stem gember (op siroop) + 3 el sap
- 1/2 tl Zeezout
- 1 limoen
- 1 tl aardappelzetmeel
- 400 g zwarte bonen
- 2 takjes koriander
- Zeezout, naar smaak
- Zwarte peper, naar smaak
