Jerk Chicken Legs

🥘 Ingredients

• Cajun Spice Blend
  1 tbsp
• Smoky Cinnamon Paprika Spice
  1 tbsp
• black pepper
  1 tsp
• chicken legs
  1 lb
• chili pepper
  1 unit
• coconut milk
  1 unit
• green beans
  6 oz
• jasmine rice
  ½ cup
• lime
  1 unit
• olive oil
• paper towels
• pineapple
  4 oz
• salt
  1 tsp
• scallions
  2 unit
• sugar
  1 tsp
• water
  ¼ cup

🍳 Cookware

• small bowl
• baking sheet
• strainer
• small pot

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Trim green beans , if necessary. In a small bowl , combine Smoky Cinnamon Paprika Spice , Cajun Spice Blend , and sugar . Pat chicken legs dry with paper towels . Drizzle chicken with olive oil , then rub all over with salt , black pepper , and spice blend (you might not use all of it). Place on one side of a baking sheet . 4 SERVINGS: Spread chicken out across entire sheet.

   green beans: 6 oz, Smoky Cinnamon Paprika Spice: 1 tbsp, Cajun Spice Blend: 1 tbsp, sugar: 1 tsp, chicken legs: 1 lb, paper towels, olive oil, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Roast chicken on top rack for ⏱️ 15 minutes . After 15 minutes, remove baking sheet from oven. Carefully toss green beans on empty side of sheet with a drizzle of olive oil; season with salt and pepper. Return sheet to top rack. Roast until chicken is cooked through and green beans are tender, 12-15 minutes more. 4 SERVINGS: Leave chicken roasting and toss green beans on a separate baking sheet. Roast green beans on bottom rack.
3. 

   3

   Meanwhile, place jasmine rice in a strainer and rinse until water runs clear. Add rice to a small pot with coconut milk , water , and a big pinch of salt. Bring to a boil, stir once, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. 4 SERVINGS: Use ½ cup water.

   jasmine rice: ½ cup, coconut milk: 1 unit, water: ¼ cup
4. 

   4

   Drain pineapple over a second small bowl, reserving juice; finely chop fruit. Trim and thinly slice scallions . Zest and quarter lime . Thinly slice chili pepper . In a third small bowl, combine chopped pineapple, scallions, juice from half the lime, and chili to taste. Season with salt and pepper. Stir in 1 TBSP pineapple juice (you'll use the rest of the juice later). 4 SERVINGS: Use 2 TBSP pineapple juice.

   pineapple: 4 oz, scallions: 2 unit, lime: 1 unit, chili pepper: 1 unit
5. 

   5

   Once chicken and green beans are done roasting, remove green beans from sheet. Heat broiler to high. Broil chicken until skin is crispy and lightly charred, 2-3 minutes. TIP: Watch carefully to avoid burning.
6. 

   6

   Fluff rice with a fork; stir in remaining pineapple juice, a squeeze of lime juice, and lime zest to taste. Divide rice and green beans between plates. Top rice with chicken. Spoon pineapple salsa over chicken and serve.