Heat oven to 220C/200C fan/gas 7.
Heat the oil in a roasting tin, then
carefully add the chicken pieces.
Brown them lightly on all sides
– it will take about 6-8 mins. Pour
over the jerk sauce, scatter over
the sliced spring onions, then toss
to coat each piece of chicken.
Roast the chicken for 30 mins,
turning occasionally to ensure
it gets nice and sticky.
While the chicken is cooking,
make the rice & peas. Rinse the
rice in a sieve until the water runs
clear. Bring a pan of water to the
boil with the liquid only from the
kidney beans, the coconut milk,
spring onions, thyme, garlic, allspice
and some salt, then simmer for
10 mins. Add the beans, then
simmer for 5 mins more until the
rice is tender. Drain and serve
straight away with the chicken.