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Caribbean Chicken with Rice and Black Beans (serves four) Ready in 30 minutes INGREDIENTS 4 tbsp olive oil 1 red chilli, deseeded and finely chopped Bunch of fresh coriander, roughly chopped 50g breadcrumbs 8 skinless, boneless chicken thighs, halved 300g basmati rice 2 garlic cloves, crushed Zest and juice of 1 lemon 400g can black beans, drained and rinsed METHOD 1. Preheat the oven to 190C/fan170C/gas 5. Whizz 2 tablespoons of the olive oil with the chilli and coriander to form a paste and mix with the breadcrumbs. Spread over the chicken pieces. Place on a baking sheet and cook in the oven for 20 minutes, until golden and crispy.

2. Meanwhile, cook the rice in boiling salted water for 10-12 minutes, then drain. Set aside.

3. Heat the remaining oil in a pan and add the garlic and lemon zest and gently fry for 30 seconds, then add the rice and black beans and stir-fry together for 5 minutes. Season and stir in the lemon juice. Serve the rice with the chicken. Per serving 703kcals, 19.4g fat (3.8g saturated), 46.5g protein, 86.2g carbs, 1.6g sugar, 0.6g salt WINE NOTE This dish is great washed down with a cool lager but also makes a good partner with a juicy, full-flavoured Australian Chardonnay.

SMART COOK TIP If you like Caribbean flavours, try these sticky chicken drumsticks. Season 12 drumsticks and bake in a hot oven for 30 minutes. Brush on a mixture of 1 tsp cinnamon, 1 tbsp lemon juice and 2 tbsp honey. Put back into the oven and cook for 10-20 minutes until sticky and golden. Serve with the rice and beans from the Caribbean chicken recipe.

Today's recipe is taken from Delicious Magazine, which is on sale now at all good newsagents.
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Publication:Sunday Mercury (Birmingham, England)
Article Type:Recipe
Date:Nov 29, 2009
Words:302
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