This is a really simple one pot dinner which is so handy if you don’t have time to be doing lots of cooking. This dinner can work with chicken thigh or legs which ever you prefer. The recipe involves frying and then cooking in the oven so either use a pan that’s safe for both or fry off then transfer to an oven safe dish!
This meal serves 2 adults and 2 toddler/baby with a little left over.
Prep time: 5 mins
Cooking time: 45 mins
6 chicken legs or thighs
Roughly 2/3 tbsp Caribbean spice blend for marinade
1 can of kidney beans (drained and rinsed)
Handful of peas and sweetcorn
1 can coconut milk
1/2 litre of low salt chicken stock or boiling water
Half a leek or onion
2 garlic cloves
1 tsp dried thyme
1tbsp Baby Spice Kitchen Caribbean blend for rice
Handful of spinach (optional)
Preheat oven to 180C/350F
Generously coat your chicken in 2 tbsp Baby Spice Kitchen Caribbean blend and 1 tbsp of olive oil adding more of both, if needed.
Turn a pan onto high and start to fry off your chicken, pour any left over marinade on top the chicken,
Make sure to regularly turn the chicken as you don’t want it to burn you’re just frying off each side for a couple mins.
While your chicken is frying chop your onion or leek and your garlic, drain and rinse your kidney beans.
Once each side of the chicken has been done for a few mins take it off and place on a plate - they won’t be cooked fully yet!
In the same pan fry your onions and garlic for a minute so they soften then add in the rest of the ingredients besides the chicken.
Now either place your chicken on top and pop in the oven or pour into an oven safe dish and place the chicken on top.
Pop this in the oven for 35mins or until the chicken and rice is thoroughly cooked.
Enjoy served on top of a bed of spinach!
These mini muffins are perfectly soft and even more perfectly spiced.
They make great finger food and are super fun to make with your little ones.