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BOLD AND SPICY
Jerk [MOCK]® Chicken Drumsticks with Slaw & Plantain
22 November, 2025
Jamaican jerk chicken is a celebration of the island's history, the heritage and enduring spirit of its people. The distinctive seasoning blend reflects Jamaica's cultural mix balanced to harmony with signature elements of fiery heat from Scotch bonnet peppers; warmth and earthiness from allspice; aromatics from thyme, garlic, ginger and scallions; and tangy acidity from vinegar. Modernise this classic by creating your dry spice blend and tossing with our [MOCK]® Chicken Drumsticks; serve with rice, peas and plantains, and be transported back to da Island!
4 Servings
30 minutes
Ingredients
Jerk Seasoning
- 1 tsp garlic powder
- 1 tsp allspice powder
- ½ tsp ground cinnamon
- 11 cloves
- ½ tsp ground nutmeg
- 1 bay leaf
- 2 sprigs of fresh thyme
- 1 tbsp of dark muscovado sugar
- ¼ tsp ginger powder
- ½ tsp salt
- Black pepper
- 1 stick of spring onions
- 1 Scotch bonnet chilli, deseeded and chopped
- Zest and juice of ½ lime
- 1 tbsp olive oil
Slaw condiment
- 50g white cabbage, finely sliced
- 50g red cabbage, finely sliced
- ½ red onion, thinly sliced
- Juice and zest of 1 lemon
- Small handful of parsley, finely chopped
- 50g finely sliced carrots
- 2 tsp dijon mustard
- 1 tbsp white wine vinegar
- 100g vegan mayonnaise
Plantain
- Dash of oil
- 1 yellow plantain, sliced to 5mm pieces
Rice and Peas
- 150g long grain rice
- 2 tsp vegan margarine
- 1 tbsp of olive oil
- ½ onion, finely chopped
- 1 garlic clove, crushed
- 1 pinch of allspice powder
- 250ml of coconut milk
- 100ml water
- 100g of black beans, rinsed (drained weight)
- 2 sprigs of thyme
- ¼ Scotch bonnet chilli pepper
Mango salsa
- ½ mango, ripe, diced into small cubes
- 1 red chilli, deseeded and finely chopped
- 1 spring onions, finely sliced
- Juice and zest of 1 lime
- ½ handful of coriander leaves, chopped
- 30ml of olive oil
[MOCK]® Chicken Drumsticks
Preparation
Prepare the spice mixtures
In a high-power blender, add the powdered spices, cloves, thyme, bay leaves, sugar, and blend. Set aside. Separately blend together the wet ingredients (spring onions, garlic, chilli, lime and oil) to a paste, and set aside.
Prepare the slaw
Add all the ingredients to a bowl and mix thoroughly, seasoning with salt and pepper. Set aside.
Prepare the plantain
Heat a frying pan to medium heat. Add a dash of oil and a single layer of yellow plantain slices, making sure not to overcrowd. Cook until golden brown on both sides, and set aside on a paper towel to absorb the excess oil. Repeat in batches until complete.
Prepare the rice and peas
Heat a large saucepan to medium heat. Add the oil and then melt in the butter. Fry the onion until soft and golden; stir in the garlic and cook for a minute or so before adding the allspice and rice. Coat the rice and add the coconut milk and the water, along with the drained black beans. Season generously; bury the thyme leaves and Scotch bonnet inside and cook for 15-20 minutes, until the rice is tender.
Turn off the heat and place the lid on the pan for 5 minutes before removing the thyme and chilli, and fluffing the rice up with a fork.
Prepare the mango salsa
Mix all the ingredients in a bowl with a pinch of salt and set aside.
Prepare the drumsticks
Fry the [MOCK]® Drumsticks at 180C for 4 minutes, and let cool. Toss with the dry spice mixture, and then lightly coat with the wet mixture.
Plating
Spoon a generous helping of rice and peas onto a platter along with a couple of plantain and a scoop of slaw. Gently place two drumsticks on top, adding a dollop of mango salsa on the side.
