“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Jamaican Jerk Legs with Rice and Peas

Chicken Serves 4

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation Prep time 35mins with pre made marinade, 45 mins using self-made marinade: 2 hours minimum for marination
  • Cooking time: 2 hrs

For the marinade

  • 1 sml bunch of spring onions
  • 2 cloves of garlic
  • 1 whole scotch bonnet pepper
  • 2 tblespns of Soy sauce
  • 1 tblespn of veg oil
  • 1 Tblespn brown sugar
  • 1 teaspn ground all spice
  • 1 teaspn salt
  • 2 teaspns fresh time
  • 1 teaspn black pepper
  • ½ teaspn nutmeg
  • ½ teaspn ground cinnamon
  • 1 onion diced
  • Place in a blender and add water to create a paste marinade
  • You can also buy a pre-made marinade
  • 4 Lge chicken legs and slash through the skin on the thigh and drum for marinade to penetrate and place in a plastic bag with the marinade. Coat the legs in the marinade Leave for a minimum of 2 hours.
  • Cook in a baking dish in the centre of a pre-heated oven at 180°C for 45mins basting occasionally.

For the rice and peas

  • 1 medium onion, 300g easy cook rice, 1 tin of coconut milk, 1 tin of red kidney beans. A little oil and 300ml of water


Chop the onion finely and fry in a saucepan in the oil over a medium heat. Add the rice and fry for 5mins then add water and coconut milk and bring to the boil while stirring. Then turn down to a low setting. Place on the lid and cook very slowly for 15-20mins. Add the washed kidney beans and stir into the rice, replace the lid, and turn off the heat and leave for 15mins.
Serve along side the legs and garnish with a little of thinly sliced spring onion

British Ramadan in collaboration with:

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