- 2 tbsp jerk seasoning
- 4 tbsp coconut cream
- 1 green chilli, deseeded and chopped
- 2 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 8 thyme sprigs, leaves picked, plus extra to serve
- 2 garlic cloves, crushed
- 1 tbsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- zest and juice 1 lime
The same shape, but smaller than…
- 8 chicken thighs, skin on and bone in
- rice & peas, to serve
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.
Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.
Rice & peas
Rice & peas is a traditional Caribbean dish of rice and beans cooked in coconut milk and water with garlic, thyme, allspice and spring onions. See 'Easy jerk chicken with rice & peas' under 'Goes well with' for the recipe.