Prep 12 h
Cook 40m


    For the Chicken

    6 chicken legs

    6 chicken wings

    1 red onion, finely grated

    1 tbsp finely grated fresh ginger

    2 garlic cloves, crushed

    2 red chillies, finely chopped

    1 tbsp ground allspice

    1 tbsp finely chopped fresh thyme

    1 tbsp dark brown sugar

    2 tbsp dark soy sauce

    3 tbsp lime juice

    2 tbsp orange juice


    For the rice

    1 tbsp sunflower oil

    1 onion, finely chopped

    300gm long-grain rice

    250ml coconut milk

    400gm canned kidney beans, rinsed, drained

    1 tbsp finely chopped flat-leaf parley

    1 tbsp finely chopped fresh young thyme

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Ingredient Substitution Guide


1. To prepare the chicken, rub the pieces with salt and set aside.

2. Mix the rest of the ingredients together and place in a large sandwich bag. Throw in the chicken, toss until well coated, and refrigerate overnight.

3. The next day, cook the chicken slowly on a barbecue over low heat for 30 minutes, turning regularly. It is ready when the juices run clear. Alternatively, bake the chicken for 45 minutes at 190°C.

4. To make the rice, heat oil in a pan and fry onion on low for 10 minutes. Add rice and 1 tsp salt, stir to coat, then add coconut milk, kidney beans and 500ml water.

5. When the liquid starts to simmer, reduce heat to minimum, cover and cook for 12 minutes. Leave the rice to stand without removing the lid for 10 minutes after.

6. Divide the rice between four bowls and top with the chicken. Garnish with parsley and thyme and serve hot.