Jerk chicken with rice & peas

• Chicken Thighs12
• Lime1/2
• Spring Onions1 bunch
• Ginger1 tbs chopped
• Garlic3 cloves
• Onion1/2
• Red Chilli3 chopped
• Thyme1/2 teaspoon
• LimeJuice of 1
• Soy Sauce2 tbs
• Vegetable Oil2 tbs
• Brown Sugar3 tbs
• Allspice1 tbs
• Basmati Rice7 oz
• Coconut Milk1 lb
• Spring Onions1 bunch
• Thyme2 sprigs
• Garlic2 cloves chopped
• Allspice1 tbs
• Kidney Beans1¾ lb

Instructions

1. 1

   To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée.

2. 2

   If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again.

3. 3

   Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

4. 4

   Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty.

5. 5

   You can now throw in more chillies if it’s not spicy enough for you.

6. 6

   If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

7. 7

   Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices.

8. 8

   Cover and leave to marinate overnight in the fridge.

9. 9

   If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook.

10. 10

    Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled.

11. 11

    To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4.

12. 12

    Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.

13. 13

    While the chicken is cooking, prepare the rice & peas.

14. 14

    Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans.

15. 15

    Season with salt, add 300ml cold water and set over a high heat.

16. 16

    Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.

17. 17

    Add the beans to the rice, then cover with a lid.

18. 18

    Leave off the heat for 5 mins until all the liquid is absorbed.

19. 19

    Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.