Jerk Chicken Thighs

Ingredients

• 1kg bone‑in skin‑on chicken thighs
• 3 tbsp jerk seasoning
• 1 lime zest and juice
• 2 tbsp light olive oil
• 2 tbsp butter
• 1/2 onion finely chopped
• 2 spring onions finely chopped
• 1 garlic clove grated
• 1/2 tsp allspice powder
• 4 sprigs thyme
• 1 scotch bonnet chilli
• 3/4 x 400ml can coconut milk
• 300g long grain rice
• 1/2 x 400g tin kidney beans drained
• 3/4 tsp salt
• 130g shredded iceberg lettuce
• 2 tomatoes cut into wedges
• 1/3 cucumber sliced on diagonal

Method

1. Marinate the chicken

   Mix the jerk seasoning, lime juice and zest, and 2 tbsp oil in a bowl. Add the chicken and toss well to coat. Cover and marinate in the fridge for at least 2 hours, ideally overnight.

2. Roast the chicken

   When ready to cook, preheat oven to 180°C fan. Place the marinated chicken on a lined baking tray and roast for 40–45 minutes, then switch to the grill setting for the final 5 minutes to crisp up the skin. Before serving, check the largest thigh at its thickest point: the meat should be steaming, with no pink near the bone and the juices running clear.

3. Start the rice and peas

   Meanwhile, rinse the rice in a sieve under cold running water until the water runs mostly clear, then drain well. Melt the butter in a saucepan over medium heat. Add the chopped onion, spring onion, and grated garlic and cook for 2–3 minutes until soft.

4. Simmer the rice and peas

   Stir in the allspice and cook for 30 seconds until fragrant. Add 275ml water, the rice, drained kidney beans, thyme, coconut milk, 3/4 tsp salt, and the whole scotch bonnet. Bring to a gentle simmer.

5. Steam the rice and peas

   Cover and cook on low for 20 minutes without stirring or opening the lid. Remove from heat and leave covered for 10 minutes to steam. Fluff with a fork and discard the chilli.

6. Prepare the salad

   While the rice steams, add the shredded iceberg lettuce to a bowl and top with tomato wedges and sliced cucumber.

7. Fry the plantain, if using

   If using plantain, peel, slice and fry in a little light olive oil over medium heat for 2–3 minutes per side until golden and caramelised.

8. Serve with the rice and peas

   Serve the jerk chicken with the rice and peas and the fresh salad.

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