Caribbean Prawn Grain Bowl
A tropical take on Prawn Grain Bowl, built on brown sugar and rum and finished the way we like...
Our tested Smoked Chicken Thigh Mash: fiery, generous, and balanced with jerk and allspice. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the allspice and the rest of the jerk and allspice flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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