Jerk chicken with rice & peas

• 600gChicken thigh fillets
• 2 tbspJerk seasoning
• 1Lime
• 1 tbspOlive oil
• 300gBasmati rice
• 1 tinRed kidney beans, drained
• 1 tinCoconut milk
• 4Spring onions
• 1 tspDried thyme
• 2 clovesGarlic, crushed

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Toss the chicken with the jerk seasoning, half the oil, the zest and juice of half the lime and a pinch of salt.

2. 2

   Spread it out on a lined tray and roast for 25 minutes, until charred at the edges and cooked through.

   25 min, mostly hands-off

3. 3

   Meanwhile, rinse the rice until the water runs almost clear. Slice the spring onions, keeping the green tops separate, and crush the garlic.

4. 4

   Soften the spring onion whites and garlic in the rest of the oil in a lidded pan for 2 minutes. Stir in the rice, thyme, beans, coconut milk, 200ml water and a good pinch of salt, and bring to the boil.

5. 5

   Cover, turn the heat right down and cook for 15 minutes without lifting the lid. Take it off the heat and leave it covered for 5 minutes more.

   20 min, mostly hands-off

6. 6

   Fluff up the rice with a fork and scatter over the spring onion greens. Serve with the chicken, its tray juices and the rest of the lime in wedges.