Jerk Chicken with Rice & Peas

overnight + 1 hr 15 minServes 4

Jamaican spiced chicken thighs marinated overnight in a fiery scotch bonnet paste, roasted until tender, served with coconut rice studded with kidney beans.

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prepPreheat oven to 180°C / 350°F (160°C / 320°F fan / gas 4) if roasting
12 chicken thighs, bone in			Slash chicken, coat with marinade, chill overnight	Roast 180°C / 350°F, 45 min until cooked through	Squeeze lime over chicken, serve with rice & hot sauce
1 big bunch spring onions, roughly chopped	Blend jerk marinade to thick paste	Taste & adjust seasoning & heat
thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ small onion
3 scotch bonnet chillies, deseeded (optional)
½ tsp dried thyme or 1 tbsp thyme leaves
1 lime, juiced
30 ml vegetable oil
30 ml soy sauce
40 g brown sugar
10 g ground allspice
1 lime, halved
200 g basmati rice	Rinse rice, combine with coconut milk & aromatics	Season, add water, bring to boil	Simmer covered 10 min, add beans, rest 5 min
400 ml can coconut milk
1 bunch spring onions, sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
300 ml cold water
2 × 410 g cans kidney beans, drained
hot sauce to serve (optional)

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