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 allspice and a 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.
See more Caribbean recipes
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