Ingredients :

• 12 chicken thighs, bone in
• 1 lime, halved
• hot sauce, to serve (optional)

 

For the marinade :

• 1 big bunch spring onions, roughly chopped
• thumb-sized piece ginger, roughly chopped
• 3 garlic cloves
• ½ a small onion
• 1 scotch bonnet chilli (Sains) Jamaican Jerk Kit
• ½ tsp dried thyme, or 1 tbsp thyme leaves
• 1 lime, juiced
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 3 tbsp brown sugar
• 1 tbsp ground allspice

 

STEP 1: To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a blender along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again.

STEP 2: Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly salty.

STEP 3 Make a few slashes in 12 chicken thighs and pour the marinade over the meat. Cover and leave to marinate overnight in the fridge.

To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a grease-proofed roasting tin with the halved lime and cook for 45 mins until tender and cooked through.

If you want to bbq the chicken, get the coals burning 1 hr or so before you’re ready to cook. cook your chicken for 30 mins turning often as sugar will cause the chicken to become chargrilled very quickly. Make sure it’s cooked all the way through before eating!!

Ingredients :

• 200g basmati rice
• 400g can coconut milk
• 1 bunch spring onions, sliced
• 2 large thyme sprigs
• 2 garlic cloves, finely chopped
• 1 tsp ground allspice
• 1 tsp Salt
• 1 tsp All Purpose Seasoning
• Squidge of Tomato Ketchup
• 2 x 410g cans kidney beans, drained

 

While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice, all-purpose seasoning & tomato ketchup.

Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, add the kidney beans to the rice turn it down to a low heat, cover and cook for 12 mins. Leave off the heat for 5 mins until all the liquid is absorbed.

Squeeze the roasted lime over the chicken and serve with the rice & peas, and simple green salad or coleslaw.