Miles Chambers runs Agnes Spencer's Amazing Jamaican Cuisine stall at Temple Quay Market, Bristol. He says, 'Take your time. Let the meat marinate for a day and a half, if you can. Just feel it, relax, and enjoy it'
- 1½ kg chicken wings, thighs or drumsticks
- 6 spring onions, trimmed and finely sliced
- 2-3 fresh chillies, finely chopped
- 3cm piece ginger, peeled and chopped
- 5 garlic cloves, peeled and chopped
- 70ml malt vinegar
- 1 lime, juice and zest
- 1 tbsp each paprika and ground allspice
- 3 tbsp fresh thyme, chopped
- 1 tbsp Demerara sugar
- 1 tbsp soy sauce
- 400g long-grain rice
- 410g can kidney beans
- 100ml coconut milk
- tomato and cucumber slices, to garnish
- Score each piece of chicken to the bone. Mix together the spring onions, chillies, ginger, 3 of the garlic cloves, the vinegar, lime juice and zest, spices, 2 tbsp of the thyme, sugar and soy sauce and season. Spread this over the chicken, toss well then cover and leave to marinate overnight in the fridge.
- Heat the oven to 180°C/160°C fan/Gas 4 and cook the chicken on a tray for 1 hour, turning halfway, until cooked through, no pink meat remains and the juices run clear.
- Meanwhile, place the rice in a pan with the kidney beans, coconut milk, 400ml water and 1/2 tsp salt. Bring to the boil, cover and simmer for 12 minutes. Fluff up with a fork and add the remaining garlic and thyme. Cover again and leave to stand for 5 minutes. Serve the jerk chicken with the cooking juices, rice and tomato and cucumber slices.
Per serving: calories 618 (31%), sugar 5.7g (6.3%), fat 21.1g (30%), saturates 5.8g (29%), salt 1.2g (20%) of your guideline daily amount
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