Jerk chicken with rice and peas

Fiery, fragrant jerk-spiced chicken thighs with creamy coconut rice and kidney beans.

Ingredients

• 800 g Chicken thighs
• 30 g Jerk seasoning
• 1 Limes, juice only
• 15 ml Vegetable oil
• 0.5 Garlic, about 3 cloves, crushed
• 1 Fresh chillies, optional, for a hotter version
• 300 g Basmati rice
• 4 Spring onions, sliced
• 3 g Dried thyme
• 3 g Ground allspice
• 400 g Kidney beans, drained and rinsed
• 400 ml Coconut milk
• 1 Cucumber, sliced, to serve
• 1 Peppers, sliced, to serve

Method

1. Mix the jerk seasoning, lime juice, oil, garlic and chilli. Rub it all over the chicken and leave for 30 minutes, or overnight in the fridge.
2. Heat the oven to 220°C (200°C fan). Spread the chicken on a tray and roast for 30 to 35 minutes, turning once, until charred at the edges and cooked through.
3. Meanwhile, soften the spring onions in a pan for 2 minutes with the thyme and allspice.
4. Add the rinsed rice, coconut milk, kidney beans, 250ml of water and a pinch of salt. Bring to the boil, cover, and cook on a very low heat for 15 minutes.
5. Leave the rice off the heat with the lid on for 5 minutes, then fluff with a fork.
6. Serve the chicken on the rice and peas with cucumber and pepper slices.