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Nanny's Jamaican Chicken
I love my nan's food; her traditional, Jamaican cooking always warms my heart. I visited my nan's home recently with my two sisters, and under her supervision, we recreated my nan's delicious Jamaican dinner, with an ever so slight modern twist.
: 10 minutes
: 1 hour 15 minutes
: 12 servings
8 chicken thighs/legs
50ml olive oil
4 garlic cloves
1 yellow pepper
1 red pepper
Tsp all purpose seasoning
1 cup of rice
2 pints of water
2 sweet potatoes
Bunch of tenderstem broccoli
Start by browning the chicken pieces for 5 minutes over a medium heat in a deep pan of oil with black pepper and a chopped garlic clove.
Repeat with each piece of chicken then set aside whilst browning the rest.
Peel the potatoes and chop roughly.
Place the potatoes in a pan of boiling water and simmer for 10 minutes.
Once browned add the rest of the chicken back into the pan along with the peppers, onion, garlic, seasoning and water. Cook over a simmering heat for 10 minutes.
Transfer the potatoes to a tray with a glug of oil and pinch of rosemary. Cook for 25 minutes at 180 degrees/gas mark 6.
Add the chopped tomatoes and sliced leek to the pan of chicken. Cover and simmer for 30 minutes.
Cook the rice.
Boil the broccoli in a saucepan of boiling water for 10 minutes.
Remove the sweet potatoes from the oven
Remove the broccoli from the pan once it becomes dark in colour.
Plate up everything, with a healthy serving of salad on the side and tuck in.
Teenagers love this dish, especially a cousin of mine who is suddenly conscious of his appearance. This is a high in fibre, high in protein, fibrous, balanced meal. Good times for all.
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