Carribean jerk chicken

Ingredients

• 25 gr butter
• 2 spring onion, finely chopped
• 1 clove garlic, crushed
• 100 gr basmati rice
• 1 can kidney beans in brine
• 1 sprig fresh thyme
• 1/2 chilli bonet
• 100 ml coconut milk
• 1/2 teaspoon salt
• 310 ml boiling water

For the Jerk Chicken :

• 2 boneless chicken breast
• 2 tablespoons jerk seasoning
• 1 tablespoon soy sauce
• 2-3 tablepoons tomato ketchup
• 1 tablespoon honey
• 2 tablespoons vegetable oil

For the Salsa :

• ½ - 1 red chilli, finely chopped
• ½ small ripe pineapple, peeled and finely chopped
• ½ lime, juice only
• ½-1 tablespoon sugar
• 2.5cm/1in piece fresh ginger, grated (optional)
• 1 tablespoon chopped fresh coriander
• 1 tablespoon chopped fresh mint

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Preparation

• For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don't allow them to brown.Add the coconut milk and bring to the boil.
• Stir in the rice, the kidney beans, the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil.
• Once it's come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquid's absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand.
• For the jerk chicken, preheat the oven to 200 °C/400°F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste.
• Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts. Brush half the jerk paste over the chicken with a pastry brush.
• Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking.