Chicken legs, parmesan pepper pasta

(Rasta pasta)

A dish is inspired by the smokey flavours of Jamaica 🇯🇲

Ingredients

4 chicken legs

8 tbsn BLAK FIRE

3 whole peppers diced (red, yellow, green)

250ml double cream

3 tbsn Dunns River jerk seasoning 

1 scotch bonnet chilli thinly sliced (optional)

1 sprig fresh thyme

500ml chicken stock good quality

1/4 cup sliced spring onions

250g cooked rigatoni (penne or fusilli would also work)

2 tbsn runny honey

1 tbsn sea salt

Grated parmesan to finish

1 tbsn olive oil

- Set up your BBQ for indirect cooking, make a few incisions of the chicken legs to help absorb the BLAK FIRE, pour over 4 tablespoons of sauce and massage into the legs leave for 4 hours to marinate.

- Place legs onto the BBQ and cook for 1 hour 160-180c

- After 1 hour brush the chicken legs with the remaining BLAK FIRE and cook for another 20 minutes or until the internal temp of the chicken legs has reached 70c

- Heat a heavy based pan, pour in the olive oil and start to cook the peppers

- Once softened and nicely charred add the jerk seasoning while constantly stirring

- Now add the honey and sea salt keep stirring until the honey evaporates and coats the peppers

- Carefully pour in the chicken stock into the pan bringing back to the boil and cooking for 10 minutes until the liquid has reduced.

- Add the double cream and bring to the boil until it thickens slightly around 8 minutes

- Add the pasta and keep stirring until tick and creamy

- Pour onto your serving dish, top with spring onions the scotch bonnet chilli and a heap of grated parmesan.