Jerk chicken with pomegranate rice


For the jerk chicken
  • 4 part-boned chicken breasts, skin on (substitute boneless chicken breasts if part-boned are not available)
  • ½ large onion, roughly chopped
  • 2 scotch bonnet chillies, roughly chopped
  • 40g/1½oz ginger, peeled and chopped roughly
  • 125ml/4½fl oz malt vinegar
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp cracked black pepper
  • 3 garlic cloves, roughly chopped
  • 2 tsp fresh thyme leaves
  • 3 tbsp dark soy sauce
For the rice
  • 200g/7oz basmati rice
  • 1 pomegranate, seeds only
  • 1 small bunch chervil leaves
  • 4 tbsp chives, roughly chopped
  • 50g/2oz frisée lettuce, roughly chopped
  • 1 lime, zest and juice
  • 2 tbsp extra virgin olive oil
  • salt and freshly ground black pepper
To serve
  • 2 limes, cut into wedges

Preparation method

  1. For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl.

  2. Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight.

  3. Preheat the oven to 200C/400F/Gas 6.

  4. Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray.

  5. Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving.

  6. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes.

  7. Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper.

  8. To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime.

Required techniques

James Martin recipes from Saturday Kitchen Best Bites

Overnight preparation time

30 mins to 1 hour cooking time

Serves 4

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