RAGGAMUFFIN CHICKEN / CAULIFLOWER RICE & PEAS
Recipe by @ed_windsor
Serves 2
Ingredients:
Chicken breasts- bashed flat
300g cauliflower- blitzed for rice
1 chilli- finely chopped seeds in
Garlic clove - minced
4 spring onions- diced
Half onion- diced
Small bunch of coriander- chopped
Lime
Low fat coconut milk
Tin of kidney beans
Season the chicken breasts liberally with the jerk seasoning if you like it hot, go steady if not! Leave in the fridge as long as possible ( ideally overnight)
Light the bbq and set it up for half and half indirect cooking
Colour the chicken over direct heat, until you get a nice char. Move the chicken to the indirect side and close the lid. Cook until the chicken is 74c
Meanwhile sauté the onion for roughly 5 minutes on a low heat ( or until translucent and coloured)
Add the garlic, chilli,spring onion whites and a generous tablespoon of the jerk seasoning and fry for a further 2 minutes
Add the cauliflower, beans and 3/4 of the tin of the milk
Simmer for 15 minutes or until most of the liquid is evaporated and cauliflower cooked to your liking.
Season to taste and dress with the coriander and spring onion greens
A squeeze of grilled lime adds a nice fresh touch, serve with the rested and sliced chicken - enjoy