Jerk Chicken with Rice & Peas

Ingredients

• 4 chicken thighs
• 1½ lime
• ½ bunch green onions
• ½ tbs ginger
• 3½ clove garlic
• ¼ onion
• 1½ red chili
• ¾ tsp thyme
• 1 tbs soy sauce
• 1 tbs vegetable oil
• 1½ tbs brown sugar
• 1½ tbs allspice
• 100 g basmati rice
• 200 g coconut milk
• 400 g kidney beans
• 1 tsp salt
• 150 ml water

Steps

1. Combine 0.5 lime, 0.5 bunch green onions, 0.5 tbs ginger, 1.5 cloves garlic, 0.25 onion, 1.5 red chilies, 0.5 tsp thyme, 1 tbs soy sauce, 1 tbs vegetable oil, 1.5 tbs brown sugar, 1 tbs allspice, and 1 tsp salt in a food processor and blend to a thick paste for the jerk marinade.
2. Make a few slashes in the chicken thighs and rub the marinade into the meat. Cover and refrigerate to marinate for at least 30 minutes, or preferably overnight.
3. Preheat oven to 180C/160C fan/gas 4. Place marinated chicken in a roasting tin with the remaining lime half. Cook for 45 minutes until tender and cooked through.
4. While chicken cooks, rinse basmati rice. In a large saucepan, combine rice, coconut milk, 0.25 bunch green onions, 0.25 tsp thyme, 2 cloves garlic, 0.5 tbs allspice, salt, and 150ml cold water. Bring to a boil.
5. Reduce heat to medium, cover, and cook for 10 minutes. Add kidney beans to the rice, cover again, and remove from heat. Let stand for 5 minutes until all liquid is absorbed.
6. Serve the jerk chicken with the rice and peas. Squeeze roasted lime over the chicken before serving.