Nandos inspired, Caribbean FLAVED! This meal is incredibly delicious! Give it a try this weekend!


2 spring onions
1 onion
Scotch bonnet
4 garlic cloves
6 pimento seeds
125ml water
1 tbsp. Honey
1 tsp. Browning
30ml vinegar
8 Fresh thyme sprigs
Handful of fresh parsley
Juice of 1 lemon
Zest of 1 lemon
8 Boneless Chicken thighs

Spicy coconut rice
1 onion diced
2 garlic cloves diced
1/4 scotch bonnet diced
1/2 Red bell pepper diced
1/2 Green bell pepper
1/2 carrot diced
2 tbsp. Turmeric
200ml coconut milk
200ml veggie stock
1 tbsp. Jerk marinade
300g long grain rice
1 tbsp. Butter
225g Halloumi cheese

175g Jerk BBQ sauce
1 tbsp. Mixed herbs
250ml veggie stock
Lemon juice
Lemon zest.
2 tbsp. Jerk marinade.

To a blender add spring onions.


To a blender add spring onions, onions, scotch bonnet, garlic, pimento seeds, water, honey, browning, vinegar, thyme, parsley, lemon juice and zest, pulse blend. Add to chicken thighs then cook in oven for 20 minutes.

To make rice add onions, garlic, scotch bonnet, bell peppers and carrots and cook down with some olive oil until soft. Add turmeric the mix in and add coconut milk and water to create a sauce. Add washed rice and mix in. Add butter and cook for 25 minutes on a low heat.

Slice up your halloumi into square and dip in marinade then grill for 3 minutes on each side.

To make sauce add juices from partly cooked chicken into saucepan, then add jerk bbq sauce, veggie stock, mixed herbs, lemon juice and zest. Bring to a boil and stir well.

Finish off chicken thighs on the grill for 5 minutes on each side. And brush on sauce.
Grill corn and serve with plantain and coleslaw too!