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1. Blend the scallions, garlic, ginger, allspice, thyme, soy sauce, juice of 1 lime, brown sugar, black pepper and 2 tbsp of the olive oil into a smooth mild jerk paste, leaving out the Scotch bonnet. Toss the chicken thighs in the paste, cover and refrigerate for at least 4 hours or overnight.
2 lb Boneless skinless chicken thighs,
4 pieces Scallions,
4 clove Garlic,
1 tbsp Fresh ginger,
1.5 tbsp Ground allspice,
1 tbsp Fresh thyme leaves,
2 tbsp Low-sodium soy sauce,
1 pieces Limes,
1 tbsp Brown sugar,
1 tsp Ground black pepper,
2 tbsp Olive oil
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2. Combine the brown rice, water and 0.5 tsp of the salt in a pot, bring to a boil, then cover and simmer on low for 40 minutes. Rest covered for 10 minutes, then fluff with a fork.
2 cup Brown rice,
4 cup Water,
0.5 tsp Salt
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3. Heat the oven to 220°C (425°F). Cut the sweet potatoes, red bell peppers, zucchini and red onion into bite-size pieces. Toss them with the chickpeas, cumin, the remaining olive oil and the remaining salt on two large baking sheets. Roast for 25 to 30 minutes, stirring once, until browned and tender.
2 tbsp Olive oil,
2 can Canned chickpeas, drained and rinsed,
2 pieces Sweet potatoes,
2 pieces Red bell peppers,
2 pieces Zucchini,
1 pieces Red onion,
1.0 tsp Salt,
1 tsp Ground cumin
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4. Place the marinated chicken on a lined baking sheet and roast alongside the vegetables for 20 to 25 minutes, until the internal temperature reaches 74°C (165°F). Rest for 5 minutes, then slice.
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5. Stir the juice of the remaining lime into the coconut yogurt for a cooling sauce. Finely dice the Scotch bonnet for the adults' extra pepper and pack it separately from the kids' portions.
1 pieces Limes,
0.5 pieces Scotch bonnet pepper (adults' extra pepper, served on the side),
0.8 cup Mayonnaise-free coconut yogurt
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6. Dice the mango. Divide the rice, chicken, roasted vegetables and chickpeas among six containers, top with mango and cilantro, and pack the lime yogurt sauce and extra pepper in separate small containers. Refrigerate for up to 4 days, or freeze the chicken and rice for up to 2 months. Reheat before adding the sauces.
1 pieces Mango,
0.2 cup Fresh cilantro (garnish)
