Healthy Jerk Chicken using Jerk Chicken paste from Eaten Alive with classic rice and peas
24 hours before you plan on eating the chicken, smother it with jerk sauce, cover and put in the fridge
Turn the chicken once during the day and make sure the sauce is spread all over the pieces
Pre-heat the oven to 175c - if you are using a griddle you may wish to preheat this too. Or light your charcoal grill. Lay your chicken pieces out on a baking tray or griddle if you are using one.
Put the chicken pieces in the oven and bake for at least 40 minutes till nicely charred, turning for the last 20 minutes. If you are using a grill, lightly brush the grates with oil, then place the chicken skin side down for 15 minutes over a medium high heat. Turn and cook for a further 20 minutes over a lower heat (or move the chicken to a cooler part of the grill).
Just before you've turned the chicken, put the rice in a medium pan with the water, allspice, coconut milk, 50 ml of water, the thyme and the garlic
Season with salt and pepper and bring to the boil.
Cover and reduce the heat to a gentle simmer. Cook for around 20 minutes till the rice is soft and the liquid has been absorbed. Add more water if necessary
If you like, remove the thyme and any large bits of garlic and discard. I didn't bother as I think they add extra flavour
Stir through the kidney beans, cover and let stand while you finish the chicken
Serve garnished with scallion and fresh red chilli if you are using it, with the chicken and a small salad
I halved the ingredients to make the right quantity for two and my photos reflect that!