A fantastic Caribbean inspired dish that's packed with exotic and spicy flavours all served on a bed of rice and peas.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Place all the jerk seasoning ingredients (except the chicken) into a small blender and blend until smooth. Place the chicken thighs into a large ovenproof dish, pour over the marinade, spread the sauce all over the chicken, cover and leave to marinate in the fridge for 2 hours or overnight if possible. Then place the chicken into the preheated oven, drizzle with a little oil and bake for 30-35 minutes (basting occasionally) or until golden brown all over and cooked through with no pink showing.
- While the chicken is cooking, make the pineapple salsa. Place the chopped pineapple, chilli and lime juice into a small bowl and mix together. Set aside.
- For the rice and peas, rinse the rice in a sieve until the water runs clear. Drain the kidney beans through a sieve over a large pan so you can collect the kidney bean water. Set the beans aside for now.
- Add the coconut milk, spring onions, thyme and good pinch of salt and bring to the boil. Add the rice, bring to the boil again and then simmer for 8 minutes. Add the drained kidney beans and cook for another 2-3 minutes or until the rice and beans are tender. Drain and serve straight away with two pieces of chicken per person and a good dollop of pineapple salsa.
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