Jumping Jerk Chicken with Hearty Bean Stew

Jerk spiced chicken breasts with crushed haricot bean and kale stew

Serves: 4

Made from


  • 4 chicken breasts
  • 8tbsp jerk seasoning:

Mix together:

  • ½ or 1 scotch bonnet chilli
  • 2tbsp thyme leaves
  • 2tbsp ground cinnamon
  • 2tbsp black peppercorns
  • 2tsp allspice berries
  • 2tsp cayenne pepper
  • 1tsp grated nutmeg
  • 4tbsp rapeseed oil
Alternatively you can use ready-made spice mix with a dash of oil

For the bean stew:

  • 120g haricot beans
  • 1 carrot
  • 1 celery stick
  • 1 red onion
  • 1 head of kale, sliced
  • 400g chicken stock
  • 1 cinnamon stick
  • 1 fresh bay leaf
  • To serve:
  • Spring onion, zest and juice of a lime, some thyme leaves.


Mix together the jerk ingredients until you have a paste. Spread over the chicken and leave to marinade for at least an hour.

Meanwhile, make the stew.

Finely dice the carrot, celery and onion, season and sauté in olive oil until soft.

Add the beans and crush a little with the back of a spoon or a potato masher.

Add the kale, stock, cinnamon and bay leaf, season a little more and bring to the boil.

Cook for a few minutes, until the kale is soft and set aside.

Heat a griddle pan and cook the chicken in its marinade until done. Serve with the bean stew and a sprinkle of spring onion, lime zest and thyme.

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