Photo: David Holifield
Jerk chicken, rice and pea cakes and slaw
35 ingredients
2 hr + 1 hr
Serves 4
openrecipes
A Caribbean dish full of spicy flavours served with an unusual take on rice and peas.
Estimated Nutrition (whole recipe, rough)
1435
Calories
72g
Protein
45g
Fat
185g
Carbs
Counts 23 of 26 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 23 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Scotch | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion
- 1 spring onion
- ½ Scotch bonnet chilli
- 2.5cm/1in piece of root ginger
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 2 tsp mixed herbs
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp all-purpose seasoning
- 1 tsp nutmeg
- 2 garlic
- 2 tbsp chopped dried thyme
- 2 limes
- 1 whole chicken
- dash olive oil
- 50g/1¾oz butter
- 4 spring onions
- 1 garlic
- ¼ scotch bonnet chilli
- 2 sprigs fresh thyme
- 250g/9oz risotto rice
- 600ml/1 pint chicken stock
- 200g/7oz fresh peas
- 50g/1¾oz parmesan
- 2 tbsp olive oil
- 2 medium free-range eggs
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 300ml/10½fl oz sunflower oil
- 1 celeriac
- 2 large carrots
- 1 lemon
- 1 tbsp Dijion mustard
- 2 tbsp chopped fresh chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes