Jerk Chicken with Rice and Red Slaw
Source: from Saturday Brunch by Antony Worrall Thompson
Servings: 4-6

2 whole chickens, cut into quarters OR 8 boneless chicken thighs

For the marinade:
1 tbsp allspice berries, freshly ground
3 bird's-eye chillies
3 mild chillies
2 bunches of spring onions, chopped
2 onions, chopped
2 garlic cloves, chopped
2.5cm/1in fresh ginger root
1 bunch of fresh thyme, chopped
1 tbsp vegetable oil
1 tbsp honey
1 tbsp red wine vinegar
1 tsp salt
freshly ground black pepper

For the rice and peas:
225g/8oz dried kidney beans
2 tbsp peanut oil
1 medium onion, finely chopped
1 scotch bonnet-style chilli, seeded and minced
700ml/1¼ pints coconut milk
1 sprig fresh thyme
2 chives, finely chopped
salt and freshly ground black pepper, to taste
400g/14oz white uncooked rice

For the coleslaw:
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp sugar
salt and freshly ground black pepper
4 tbsp mayonnaise
1/2 red cabbage, finely chopped
2 carrots, grated
1 Spanish onion, finely chopped

First, make the marinade. Using a food processor or a pestle and mortar, blend or crush all the marinade ingredients into a paste. Transfer to a bowl and add the chicken. Mix everything together until the chicken is completely covered in the marinade. Cover with cling film and put in the fridge for at least an hour, preferably overnight.

To make the rice and peas, first cook the kidney beans. Cover them in cold water and boil gently until almost tender. This may take up to an hour. Drain and reserve the cooking liquid. Return the beans to their cooking pot.

Heat the peanut oil in a frying pan and gently brown the onion. Add the onion and remaining rice and peas ingredients to the bean pot along with 700ml/1¼ pints of the reserved bean cooking liquid (if there is not enough, add cold water). Cover the pot and cook over a low heat for 25 minutes, or until all the water has been absorbed and the rice is tender. Keep covered until ready to serve.

Meanwhile, preheat the oven to 200C/400F/Gas 6 and on the hob, heat a griddle pan.

Brown the chicken on the griddle pan. Once sealed, transfer to a roasting tin and roast for 30 minutes until cooked through.

To make the coleslaw, stir together the olive oil, vinegar, sugar, salt, pepper and mayonnaise in a large bowl, then add the red cabbage, carrots and onion. Toss until evenly coated.

Serve the chicken with the rice and peas and coleslaw.