Grenadian Nutmeg-Spiced Chicken with Rice and Peas
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Ingredients
- 800 g bone-in chicken thighs and drumsticks
- 1 tsp ground nutmeg
- 3 garlic cloves
- 1 onion
- 300 g long grain rice
- 400 g pigeon peas
- 200 ml coconut milk
Nutrition (per serving)
- Calories
- 853 kcal
- Protein
- 48.3 g
- Carbohydrate
- 83.6 g
- of which sugars
- 5.4 g
- Fat
- 34.2 g
- of which saturates
- 15.6 g
- Fibre
- 9 g
- Salt
- 0.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the chicken pieces with the ground nutmeg and crushed garlic, and marinate for 15 minutes.
- 2
Heat the oven to 200C (180C fan, gas 6) and roast the chicken for 30-35 minutes until no pink remains and the juices run clear.
- 3
Meanwhile, fry the sliced onion in a little oil for 5 minutes, then add the rinsed rice, pigeon peas, coconut milk and 300ml water.
- 4
Cover and simmer for 12-14 minutes until the rice is tender and the liquid is absorbed.
- 5
Serve the nutmeg-spiced chicken with the rice and peas.
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