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Ingredients
- 2 tbsp sunflower oil
- 1kg chicken thighs and drumsticks
- 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
- 1 bunch spring onions, sliced
- For the rice and peas
- 200g basmati rice
- 2 x 410g cans kidney beans
- 400g can coconut milk
- 1 bunch spring onions, chopped
- 1 thyme sprig
- 1 garlic clove, chopped
- 1 tsp allspice
Directions
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides – it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
- Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
- While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.
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