- 6 chicken thighs, skin on and bone in
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 90g jerk paste
- 3 limes, 1 zested and juiced, 2 cut into wedges, to serve
The same shape, but smaller than…
- 1 pineapple, peeled, cored and chopped into chunks
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 2 sweet potatoes, peeled and chopped into chunks
- 1 red pepper, sliced
- 300g wholegrain rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 400g can black beans
- 1 tbsp coconut oil
- few thyme sprigs, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 Little Gem lettuces, sliced
Heat oven to 180C/160C fan/gas 4. Cut the thighs in half lengthways down one side of the bone. Put them in a large roasting tin. Mix the jerk paste with the lime zest and juice and pour over the chicken. Tuck the pineapple pieces, sweet potatoes and peppers in and around the chicken. Season, cover with foil and roast for 30 mins.
Increase the oven temperature to 220C/200C fan/gas 7, remove the foil, baste the chicken and stir the veg in the cooking juices. Return to the oven for 20-25 mins.
Meanwhile, cook the rice according to pack instructions, then stir in the beans, coconut oil, thyme leaves and seasoning. Cook for 2-3 mins to warm the beans through and melt the coconut oil. Serve 3 pieces of chicken per person with the vegetables, and the lettuce and rice on the side.