Hello and Welcome!

Hello and welcome to my blog.

This is my very first one, so bear with me and enjoy reading about my adventures cooking all of the recipes from Nigella Lawson's new book 'Kitchen'.

From time-to-time I may post about things other than cooking, after all, Nigella does sell a lifestyle that most women would like have a slice of, so I would like to share a bit of mine - not quite as glamorous but fun none-the-less (may I add that most of my ideas and thoughts revolve around food anyway)!

Just to set the scene a little, I am based in Yorkshire, live with my husband and gorgeous toddler who is rapidly approaching his second year. I work in the events industry and love music, books, fashion, culture and of course... food.


Goddess Mx (meant in the loosest possible sense, believe me)!

Thursday, 3 February 2011

A little slice of Carribean magic

I first tried jerk chicken with rice and peas at Leeds West Indian Carnival a couple of years ago. I liked the rice but struggled with the chicken, probably because I am a bit of a baby with bones. I do however love the concept, especially all of the different flavourings, and who can argue with chicken dowsed in rum?? Last night I made Nigella's version and was glad I did.

Nigella suggests using chicken breasts with the peg bone still in, but I couldn't source these so just went for the regular bone-free option. These are marinaded in a long list of spices and other ingredients which I whizzed up in the food processor, namely:

dried thyme
cayenne pepper
ground ginger
ground nutmeg
ground cinnamon
garlic cloves
root ginger
muscovado sugar
dark rum
lime juice
soy sauce
cider vinegar
whole (yup hot!) red chillies

The chicken was then cooked in the oven for an hour in total until it looks worryingly charcoaled on the outside.

For the accompanying rice and peas, I fried off some chopped onion in vegetable oil, added chopped red chilli, garlic, long grain rice, coconut milk, stock, kidney beans and let simmer for 15 minutes. To serve I added some thyme and seasoned a little with salt.

All-in-all a pretty decent dinner for a Wednesday, but very spicy so is not for those who can't handle a bit of heat. The chicken wasn't tender inside but I'm not sure it is intended to be. All that was missing was a can of Red Stripe, some live louder-than-loud music, dancing and a procession of colours.

Looking forward to this year's event. It is second only to the Notting Hill Carnival which to me says it is pretty special, and something that we Yorkshire folks should be shouting about!

Goddess Mx


  1. I'd go for that - with can of Red Stripe of cousre!!! Maybe you can ask Nigella on her website who the chicken should be - I prefer mine not too dry. Still looks good.

  2. Yum - defo needs a bottle of two to wash it down. Sounds so nice and warming with this latest cold snap on our doorstep!

  3. Caribbean anything sounds perfect to me!

  4. I think I recently saw this on the Cooking Channel on Nigella Feasts! Yours turned out great!

  5. I didn't think it was dry at all! I think Karen is being too harsh a critic on this one. The zing of the lime against the saltiness of the rice and peas (presumably from stock and seasoning) certainly gets my vote!

    A very grateful Mr M

  6. I hope Little M is all better.

    Delicious dinner!

  7. Sounds delicious, could eat that right now! x

  8. So I had a disaster with N's guiness gingerbread...is it me? Love the blog,