Jamaican chicken

Serves 4-6

Preparation: 15 min

Marinating: 1 hour

Cooking: 30 min

To make the paste:

5 allspice berries

15 ml (1 T) chilli flakes

10 ml (2 t) dark brown sugar

30 ml (2 T) honey

handful of parsley

2 chillies

2 garlic cloves, chopped

3 cm fresh ginger, grated

oil

The chicken and rice:

1 kg chicken pieces

30 ml (2 T) oil

500 ml (2 c) basmati rice

1 can (400 g) red kidney beans

1 can (400 ml) coconut milk

2 spring onions, chopped

1 Paste: Use a pestle and mortar to grind the ingredients together, drizzling in enough oil to form a slack paste.

2 Chicken and rice: Pour the paste over the chicken and massage into the meat. Leave in the fridge for 1 hour.

3 Heat the oil in a frying pan over medium heat. Add the chicken, skin side down, and cook for 30 minutes, turning often until cooked through.

4 Rinse the rice until the water runs clear. Add to a saucepan with the beans, coconut milk and spring onions and bring to the boil. Reduce the heat and simmer for 15 minutes or until the rice is done. Serve with the chicken.

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