Jerk Chicken with Rice and Peas

Steps

1. Prepare the jerk marinade by blending spring onions, ginger, garlic, onion, red chilli, thyme, lime juice, soy sauce, vegetable oil, brown sugar, and allspice in a food processor with 1 tsp of salt until smooth. Stir as needed to achieve a thick paste without adding water.
2. Taste the marinade and adjust seasoning, adding more chillies for spiciness or brown sugar for balance if needed.
3. Score the chicken thighs and coat them with the marinade, ensuring it gets into the cuts. Cover and refrigerate overnight to marinate.
4. If grilling, prepare the barbecue with coals about an hour ahead. Optionally, add wood chips for authentic flavor. Cook the chicken over indirect heat for approximately 30 minutes.
5. For oven cooking, preheat to 180°C (160°C fan/gas 4). Place the chicken in a roasting tin with the lime halves and roast for 45 minutes until fully cooked.
6. While the chicken cooks, rinse basmati rice under cold water. In a large saucepan, combine the rice with coconut milk, spring onions, thyme, garlic, allspice, and 300ml of cold water. Season with salt and bring to a boil.
7. Once boiling, reduce to medium heat, cover, and simmer for 10 minutes.
8. Add the kidney beans to the rice, cover, and let it sit off heat for 5 minutes until liquid is absorbed.
9. Serve the chicken with the rice and peas, drizzling with roasted lime juice and adding hot sauce if desired.