Jamaican jerk chicken with coconut rice and peas

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Allspice1 teaspoon
• Dried thyme1 teaspoon
• Chili pepper0.5
• Spring onions2
• Garlic1 clove
• Ginger5 g
• Lime juice15 ml
• Soy sauce10 ml
• White rice50 g
• Cooked red kidney beans80 g
• Coconut milk40 ml
• Cabbage80 g
• Saltto taste

Contains: gluten, soy,

Method

1. Blend the allspice, thyme, chilli, spring onions in pieces, garlic, peeled ginger, half the lime juice and the soy sauce into a paste. Score the thighs, coat them well, cover and marinate in the fridge for at least 1 hour.
2. Heat a conventional oven to 210 °C. Lay the chicken on a lined tray and roast for 25 minutes, until dark and caramelised at the edges and the juices run clear.
3. Meanwhile rinse the rice and put it in a small pan with the drained kidney beans, coconut milk, a generous half glass of water and a pinch of salt. Bring to the boil, cover and cook over low heat for 15 minutes, until the rice is tender and has absorbed the liquid; leave covered for 5 minutes.
4. Very finely shred the white cabbage and dress it with the remaining lime and a pinch of salt.
5. Serve the chicken with the rice and peas and the cabbage salad.