Remember Levi Roots' Reggae Reggae Sauce on Dragons' Den? Well, my hubby does, and for weeks has been driving me crazy with borderline-racist faux Jamaican requests for "some of de Reggae Reggae, man". Today I gave in and bunged some chicken thighs in the sauce to marinade, before swiftly going out shopping and visiting friends, thus avoiding the risk of having to listen to jokes which are just not funny. Sorry, hon, the truth hurts.
Having to eat the resulting meal, however, absolutely did not. I've never liked secrets anyway; now I feel vindicated by how right Mr Roots was to share his old family recipe with all of us. I can't even begin to describe the gorgeous smell that wafted from the kitchen while the chicken was cooking, nor how delicious it was. If you're not yet a convert - and tonight, to a man, woman and two children we were - then get out and buy some of, as they say, that wonderful stuff.
To go with the chicken, I was going to cook just some plain rice, but then I got my cooking mojo on and made this Caribbean-inspired rice and beans dish. Flavoured with coconut, it was (almost) as much of a hit as the Reggae Reggae chicken itself.
Red Beans & Rice
I used brown rice because that's what we have in the house, but use white if you prefer.
butter and oil
1 small onion, finely chopped
1 - 3 tsp lazy garlic
250g rice (and see above)
1/2 tsp dried mixed herbs
1/4 tsp powdered chilli
50g dessicated coconut
400g can red kidney beans
Heat a little butter and oil in pan with a lid and fry the onion and garlic together until soft. Add the rice and turn it in the fat to coat the grains. Stir in the herbs and chilli, the add 450ml boiling water from the kettle along with the coconut and drained, rinsed beans. Cover the pan, then bring to the boil, then reduce the heat and simmer for about 20 minutes. Fluff it all up with a fork, then serve.