Jerk Chicken with Rice & Peas

Ingredients

• 12chicken thighs, bone-in, skin-on
• 1/2lime, roasted alongside chicken; squeezed over to serve
• 1 bunchscallions, for jerk marinade
• 1 tbspginger, chopped; for marinade
• 3 clovegarlic, for marinade
• 1/2onion, for marinade
• 3red chilli, chopped; for marinade — add more to taste
• 1/2 tspthyme, for marinade
• 1lime, juice only; for marinade
• 2 tbspsoy sauce, for marinade
• 2 tbspvegetable oil, for marinade
• 3 tbspbrown sugar, for marinade; adjust to balance seasoning
• 1 tbspallspice, for marinade
• 200 gbasmati rice, rinsed
• 400 mlcoconut milk, for rice and peas
• 1 bunchscallions, for rice and peas
• 2 sprigthyme, for rice and peas
• 2 clovegarlic, chopped; for rice and peas
• 1 tbspallspice, for rice and peas
• 800 gkidney beans, drained; for rice and peas; added off heat

Method

1. 1

   To make the jerk marinade, blend scallions, ginger, 3 garlic cloves, onion, red chillies, thyme, lime juice, soy sauce, vegetable oil, brown sugar, allspice and 1 tsp salt in a food processor to a thick paste. Taste and adjust seasoning — it should be bold and salty; add more chilli for heat or more sugar to balance.

2. 2

   Slash the chicken thighs a few times, pour the marinade over and rub into all the crevices. Cover and marinate overnight in the fridge.

3. 3

   To barbecue: light the coals 1 hour before cooking. Cook the chicken over slow, indirect heat for 30 minutes, adding wood chips for a more authentic smoky flavour.

4. 4

   To oven-cook: heat oven to 180°C/160°C fan/gas 4. Place chicken in a roasting tin with the lime halves and cook for 45 minutes until tender and cooked through.

5. 6

   Once boiling, reduce to medium heat, cover and cook for 10 minutes.

6. 7

   Add the kidney beans, cover with the lid, remove from heat and leave for 5 minutes until all the liquid is absorbed.

7. 5

   While the chicken cooks, prepare the rice and peas. Tip rinsed rice into a large saucepan with coconut milk, scallions, thyme, 2 garlic cloves, allspice and 300ml cold water. Season with salt and bring to a boil over high heat.

8. 8

   Squeeze the roasted lime over the chicken and serve with the rice and peas. Offer hot sauce on the side for extra heat.