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Inspired by the flavours of Jamaica, this chicken is marinated in fiery scotch bonnet, allspice, thyme and lime, then roasted until sticky and charred. It's served with a quick rice and peas for a taste of the Caribbean at home.
A blender or mini chopper for the marinade. Without one, finely chop or grate the ingredients and mix them together.
1.
Blend the lime juice, scotch bonnet, ginger, garlic, the chopped onion half, half the spring onions, the soy sauce, half the oil and all the spices into a paste (about 1 minute).
2.
Put the chicken in a bowl and coat it in the paste. Cover and marinate in the fridge for at least 30 minutes, or overnight.
3.
When you're ready to cook, heat the oven to 220°C (200°C fan).
4.
Toss the peppers and onion wedges with the remaining oil on a large roasting tray. Lay the chicken on top and spread over any paste left in the bowl.
5.
Roast until the chicken is charred at the edges and cooked through, with no pink meat and clear juices (25–30 minutes).
6.
Meanwhile, cook the rice in a pan of boiling water according to the pack instructions (usually 25–30 minutes). Add the kidney beans for the last 2 minutes to heat through, then drain.
7.
Serve the chicken and vegetables with the rice and peas, scattered with the remaining spring onions.
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Storage information
Cool within 2 hours, then cover and refrigerate the chicken and vegetables for up to 2 days. Freeze them in portions for up to 3 months, defrost overnight in the fridge and reheat until steaming hot all the way through. Cool leftover rice within 1 hour, refrigerate for no more than 1 day, and reheat only once until steaming hot.
Tip
Lower carb: Leave out the rice.
Cost-saving tips
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