Family friendly

Colin Fassnidge's spicy jerk chicken and black bean bake with pineapple salad

Name: Colin Fassnidge's spicy jerk chicken and black bean bake with pineapple salad recipe
Yield: 4
Ingredients: 350g bean; 80ml oil; 20.00 ml onion powder; 20.00 ml garlic powder; 20.00 ml ginger powder; 20.00 ml smoked paprika; 3 tsp ground allspice; 3 tsp dried thyme leaves; 3 tsp cayenne pepper; 3 tsp dried chilli flakes; 20.00 ml runny honey; 1.5kg chicken maryland; 2 cinnamon sticks; 1L (4 cups) chicken stock; 2 red onions, cut into thick wedges; Large soft tortillas, to serve; Lime wedges, to serve; 1.3kg whole pineapple, thinly sliced into rounds; 1 long green chilli, thinly sliced; 250.00 ml mint leaves, roughly chopped; Finely grated zest of 2 large limes; Juice of 2 large limes (1/4 cup/60ml juice)

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P46 Colin Fassnidge's spicy jerk chicken and black bean bake with pineapple salad

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by Colin Fassnidge

Chef and My Kitchen Rules judge

May 23, 2023

Colin Fassnidge and Anthony Puharich get a bit spicy with this one-pot wonder inspired by a classic Jamaican comfort food.

1 3/4 cups (350g) dried black beans (see note)
1/3 cup (80ml) grapeseed oil
1 tbs onion powder
1 tbs garlic powder
1 tbs ginger powder
1 tbs smoked paprika
3 tsp ground allspice
3 tsp dried thyme leaves
3 tsp cayenne pepper
3 tsp dried chilli flakes
1 tbs runny honey
4 (1.5kg) chicken marylands
2 cinnamon sticks
1L (4 cups) chicken stock
2 red onions, cut into thick wedges
Large soft tortillas, to serve
Lime wedges, to serve

Pineapple Salad

1.3kg whole pineapple, thinly sliced into rounds
1 long green chilli, thinly sliced
1 cup mint leaves, roughly chopped
Finely grated zest of 2 large limes
Juice of 2 large limes (1/4 cup/60ml juice)

Method

1.

Place beans in a large bowl and cover with cold tap water. Cover with a tea towel and set aside at room temperature for at least 8 hours or overnight, to soak.
2.

Meanwhile, place oil, dried herbs and spices, honey and 2 tsp salt flakes in a 28cm x 35cm x 7cm-deep heavy-based roasting pan and stir to combine (mixture will be thick and sticky). Add chicken and turn to coat well, making sure to rub spices into the skin on all sides. Cover and chill for at least 8 hours or overnight, to marinate.
3.

The next day, preheat oven to 200°C/180°C fan-forced. Drain beans and rinse under cold running tap water. Remove chicken from roasting pan and tip beans into pan, then stir through cinnamon sticks, stock and red onion. Place chicken pieces on top of the bean mixture, skin-side up. Cover with a piece of baking paper, then with doubled pieces of foil, and tightly seal.
4.

Roast for 1 hour 30 minutes or until chicken juices run clear when the thigh is pierced with a skewer, beans are tender when tested with a fork and stock has reduced by half. Uncover and roast for a further 45 minutes or until stock has reduced and thickened and chicken skin and tops of beans are crisp and blackened.
5.

Meanwhile, for the pineapple salad, place pineapple slices on a serving plate and sprinkle with 1 tsp salt flakes, then the chilli, mint and lime zest. Drizzle with lime juice and set aside at room temperature. When ready to serve, sprinkle with another 1 tsp salt flakes.
6.

Serve jerk chicken straight to the table with the pineapple salad, tortillas and lime wedges alongside.

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Recipe Notes

Begin this recipe the day before. You’ll need a 28cm x 35cm x 7cm-deep heavy-based roasting pan.

If you forget to soak the beans, quick-soak by covering them with boiling water from a kettle and leaving to stand for 30 minutes, then drain and rinse under cold running tap water before using.