Baked Chicken Thighs with Mild Jerk Spice and Rice and Peas

• 8small bone-in skin-on chicken thighs, about 1.2 kg including bones
• 2 tspground allspice
• 2 tspdried thyme
• 1/2 tspground cinnamon
• 1 tspsmoked paprika
• 3garlic cloves, crushed
• 4spring onions, finely chopped
• 1 tbspsoy sauce
• 1 tbsphoney
• 30 mllime juice
• 1 tbspolive oil
• 300 gdried basmati rice
• 1 x 400mltin coconut milk
• 1 x 400gtin kidney beans, drained and rinsed
• 1 tspdried thyme
• 1 tspfine salt
• 300gwhite cabbage, finely shredded
• 1carrot, coarsely grated
• 30 mllime juice
• 1 tbspextra virgin olive oil

Method

1. 1Heat the oven to 200C fan. Mix the allspice, 2 teaspoons of thyme, cinnamon, paprika, garlic, spring onions, soy sauce, honey, 30 ml lime juice and the olive oil into a paste. Slash each chicken thigh twice through the skin and rub the paste all over, working it into the cuts.
2. 2Lay the thighs skin-side up on a roasting tray with space between them. Roast for 35–40 minutes until browned and the thickest part, away from the bone, reaches 75°C for 30 seconds. Cook longer if needed.
3. 3Rinse the rice until the water runs clear. Put it in a lidded pan with the coconut milk, 200ml of water, the kidney beans, the teaspoon of thyme and the salt. Bring to the boil, stir once, then cover, turn the heat to its lowest and cook for 12 minutes. Turn the heat off and leave it covered for 10 minutes without lifting the lid. Check the rice is tender; add a splash of boiling water and cook a little longer if needed.
4. 4Toss the cabbage and carrot with the remaining 30 ml lime juice, the extra virgin olive oil and a pinch of salt. Squeeze it in your hands for a moment to soften the cabbage.
5. 5Fork the rice through to mix in the beans and serve with two thighs each, the slaw and the tray juices spooned over the rice.

Per serving

kcal

665

protein

15.5g

fibre

8.8g

carbs

90.8g

fat

28.5g