This Caribbean-inspired dish is the perfect meal to share with the whole family. Serve it with coconut rice for healthy fats, and you can even cook and cool your rice to create gut-resistant starch, making it easier to digest. You can heat it up again so that you're enjoying the rice hot. For best results, cool your rice in an airtight container in the fridge for 12-24 hours, within one hour of cooking.
The chicken is so tender, making it perfect for baby-led weaning. Leftovers make great tacos, just add slaw!
SHREDDED JERK CHICKEN WITH COCONUT RICE & GREEN BEANS
- 1.5 kg chicken (whole)
- 3 cups chicken broth
- 1 red onion (large)
- 5 cloves garlic
- 3 sprigs thyme
- 2 tsp freshly grated ginger
- 1 tsp ground cinnamon
- 2 tbsp tamari
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 5 peppercorns
- salt to taste
Beans
- 200 grams green beans
- 1 clove garlic (1)
- 1 tbsp butter
Coconut Rice
- 1 cup jasmin rice
- 1 400 gram tin coconut milk
- 1/4 cup water
- 1/4 tsp salt
- 1/8 tsp ground turmeric
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Place the whole chicken into a slow cooker
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To the slow cooker also add the ginger, peeled and finely grated, thyme, cinnamon, tamari, olive oil, lemon juice and peppercorns. Pour the broth over the top, cover with a lid and turn the slow cooker to high. Allow the chicken to cook for three hours until soft and falling apart
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Remove the chicken from the broth and place into another bowl. Shred the chicken, removing all bones and season with salt and extra pepper to taste
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To prepare the green beans, top and tail them and grate the garlic into a small saucepan preheated with butter. Once hot, add in the green beans and fry until cooked. If serving for BLW you could add them into the slow cooker to cook within the broth for 30 minutes before finishing cooking to ensure they are soft enough
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* Serve with coconut rice cooked via the absorption method
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