Jerked Chicken with Rice & Beans, Broccoli and Feijoa Relish

This dish is a classic. Spiced chicken with rice and beans. We marinate and partially cure the chicken overnight, and then slowly roast and baste with herbs and spices. The rice and beans are cooked in stock (from the chicken bones)  and onions.

I managed to get hold of some feijoa last week, so I’ve turned them into a sweet and sour relish. The relish is served on the side, so if you don’t like feijoa, don’t worry.