Jerk Chicken with Rice and Peas

• Chicken thighs, slashed12
• Spring onions (for marinade)1 bunch
• Chopped ginger1 tbsp
• Garlic cloves (for marinade)3
• Onion1/2
• Red chillies, chopped3
• Thyme (for marinade)1/2 tsp
• Lime juicefrom 1 lime
• Soy sauce2 tbsp
• Vegetable oil2 tbsp
• Brown sugar3 tbsp
• Allspice (for marinade)1 tbsp
• Salt1 tsp
• Lime (to roast)1/2
• Basmati rice, rinsed200g
• Coconut milk400g
• Spring onions (for rice)1 bunch
• Thyme sprigs (for rice)2
• Garlic cloves, chopped (for rice)2
• Allspice (for rice)1 tbsp
• Kidney beans, drained/rinsed800g

Steps · tap to check off

1. 1Puree spring onions, ginger, 3 garlic cloves, onion, chillies, 1/2 tsp thyme, lime juice, soy, oil, sugar, 1 tbsp allspice, and salt into a thick paste.
2. 2Coat slashed chicken in marinade and refrigerate overnight.
3. 3Preheat oven to 350°F (180°C) or prepare a BBQ for indirect heat.
4. 4Roast chicken and lime half in a tin for 45 minutes (or smoke-grill for 30 minutes) until cooked through. 45:00
5. 5In a saucepan, combine rice, coconut milk, spring onions, thyme sprigs, 2 garlic cloves, 1 tbsp allspice, salt, and 300ml water.
6. 6Boil rice mixture, then reduce to medium, cover, and cook for 10 minutes. 10:00
7. 7Stir in kidney beans, remove from heat, and let stand covered for 5 minutes. 5:00
8. 8Squeeze roasted lime over chicken and serve with the rice.