Staple dish of jamaican cuisine: Chicken in a tangy and spicy marinade with a creamy coconut rice on the side.
Combine the roughly chopped spring onions, a roughly chopped thumb-sized piece ginger, 3 garlic cloves, ½ small onion, one scotch bonnet chilli(deseeded if you prefer it less hot), ½ tsp dried thyme or 1 tbsp thyme leaves, juice of 1 lime, 2 tbsp soy sauce, 2 tbsp vegetable oil, 3 tbsp brown sugar, 1 tbsp ground allspice in a food processor along with 1 tsp salt, and blend to a purée.
Note: this marinade might be difficult to blend at first since all ingredients are very dry. If you're struggling, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don't be tempted to add water, as you want a thick paste.
Taste marinade and adjust seasoning for saltiness, acidity and heat, it should feel balanced with none of the flavours strongly overpowering the others.
Rub the paste all over the thighs, cover and leave to marinate overnight in the fridge.
To cook in the oven, heat to 180C. Put the chicken pieces in a roasting tin with 1 halved lime and cook for about 20-25 mins until tender and cooked through.
While the chicken is cooking, prepare the rice & peas. Rinse 200g basmati rice in plenty of cold water, then tip it into a large saucepan.
Add 400g can coconut milk, 1 bunch sliced spring onions, 2 large thyme sprigs, 2 finely chopped garlic cloves and 1 tsp ground allspice.
Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
Add the content of the canned drained kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
«Try this marinade on fish or prawns for a great twist! »