Ingredients

Serves 6

• 6 Chicken Quarters
• Rapeseed oil
• 5 Tbsp’s firehouse jerk seasoning or 5 Tbsp’s of Dunn’s River jerk seasoning
• 10 ml dark rum
• 4 TBSP’S coconut oil
• 1 large onion finely chopped
• 2 TBSP’s Garlic/ Ginger Paste
• 1 TBSP dried thyme
• 1 TBSP desiccated coconut
• 1 TBSP Dunn’s River jerk seasoning
• 10 FL Ounces long grain rice
• 400ml coconut milk
• 10 FL Ounces chicken stock
• Salt and pepper
• 1 tin gungo peas drained
• 4 Spring onions chopped
• 1 scotch bonnet chilly
• 2 limes for serving

Method

Place the chicken pieces into a casserole dish, drizzle some rapeseed oil over the chicken,mix 5 TBSP’s jerk seasoning with the rum spoon over the chicken and massage into and under the skin , for best results allow to marinade for 24 hours. Place in a pre heated oven at 180C for 45 minutes or until golden.

Remove the chicken from the dish and set aside and put the cooking liquor on a medium/high heat and add the onion and cook until softened and golden then add the garlic/ginger dried thyme coconut and the TBSP jerk seasoning and cook for 2 minutes.

Add the rice and coat thoroughly with the cooking liquor then mix the coconut milk with the chicken stock and add to the rice, season with salt and pepper then add the drained beans the spring onion and stir.

Place the scotch bonnet in the centre and arrange the chicken pieces around the chilly, and pour any juices left behind back over the chicken pieces. Place the lid on and bake at 180C for 40minutes or until the rice is cooked.

Serving Suggestion

Remove the chicken before serving and give the rice a mix to incorporate the flavors from the bottom of the dish then place the chicken back on top. Sprinkle with some chopped spring onion and serve with a wedge of fresh lime.