Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
About the recipe
Spice up your life with this full-flavoured curry with an amazing combination of spices for the perfect balance of sweetness and heat.
Recipe From
6 free-range chicken thighs, skin on, bone in
2 limes
2 tablespoons Jamaican curry powder
3 tablespoons soft brown sugar
coconut oil
1 large sweet potato
1 carrot
1 large onion
1 green pepper
1 red pepper
2.5cm piece of ginger
5 cloves of garlic
1 fresh bay leaf
½ a stick of cinnamon
3 teaspoons allspice
2 teaspoons fennel seeds
2 teaspoons turmeric
1 litre organic chicken stock
1 Scotch bonnet
optional: spring onions, for garnish
RICE & PEAS
1 x 400g tin of kidney beans
300g basmati rice
¼ of an onion
1 clove of garlic
¼ of a green pepper
30g unsalted butter
a few sprigs of fresh thyme
1 lime
370ml organic vegetable stock
a few sprigs of fresh parsley
SLAW
¼ of a red cabbage
¼ of a white cabbage
�� of a green pepper
½ a red onion
1 green eating apple
1 bunch of fresh coriander (30g)
1 heaped teaspoon Dijon mustard
extra virgin olive oil
white wine vinegar
PLANTAIN
2 ripe plantains
coconut oil
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