Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Jerk chicken legs with rice and peas


Rice and peas is a traditional Jamaican accompaniment to many dishes, including smoky grilled jerk chicken. The peas traditionally used are pigeon peas, but we've used sweet garden peas instead. Start this recipe a day ahead to marinate the chicken.

You'll need

6 fresh bay leaves, coarsely torn 4 spring onions (including half the green parts), coarsely chopped 3 habanero chillies, coarsely chopped (see note) 1½ tbsp coarsely chopped thyme 2 tsp ground allspice 2 tsp coarsely cracked black pepper ½ tsp each ground cinnamon and finely grated nutmeg 2 tbsp soy sauce 1 tbsp brown sugar Juice of 1 lime, plus wedges to serve 8 chicken Marylands, skin slashed twice on each For drizzling: olive oil   Rice and peas 500 ml (2 cups) each coconut milk and chicken stock 1 habanero chilli, halved 190 gm (1½ cups) brown rice 200 gm frozen peas 3 spring onions, thinly sliced 50 ml olive oil 50 ml lime juice 35 ml orange juice

Method

  • 01
  • Process bay leaves, spring onion, chilli, thyme, spices and 1 tsp sea salt in a food processor until finely chopped. Add soy, sugar and lime juice and process to combine. Rub paste all over chicken pieces, then refrigerate overnight in an airtight container to marinate.
  • 02
  • For rice and peas, bring coconut milk, stock, chilli and 1 tsp sea salt to the boil in a saucepan over medium-high heat, then add rice, stir to combine and return to the boil. Reduce heat to low and simmer until tender (25-30 minutes). Remove from heat, stand for 10 minutes, then strain off any excess liquid, discard chilli and spread rice on a tray to cool to room temperature (1 hour). Meanwhile, blanch peas until tender (1-2 minutes), drain and refresh, then place in a bowl with rice, spring onion, oil, lime juice and orange juice. Season to taste, stir to combine and refrigerate until required.
  • 03
  • Heat a barbecue to medium heat. Wipe excess marinade from chicken and drizzle with a little oil. Barbecue, turning often, until browned and cooked through and juices run clear when thighs are pierced (10-12 minutes; the chicken will become quite dark, this is ok). Serve hot with rice and pea salad and lime wedges.
Note Wear disposable gloves to handle the chillies, and adjust the quantity to your taste.

At A Glance

  • Serves 6 - 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Earthy full-bodied red, such as Barossa mataro/mourvèdre.

Featured in

Jan 2015

Recipes (12 )

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×