Method

• Mix all seasonings with oil and massage into the chicken.
• Rest for 30 minutes (or overnight in the fridge if time allows for a more in-depth flavour).
• Preheat oven to 180°C (fan).
• Place the marinated chicken in a roasting tray.
• When the oven temperature has been reached, place the chicken in the tray, in the oven and roast for 40–45 minutes, turning once halfway through the cooking time. 1. Ensure the chicken is cooked through. 2. Rinse rice according to packet instructions. 3. Add rice to a medium saucepan and then add the coconut milk, water, beans, seasoning and thyme, bring to the boil and cook for 12–15 minutes until rice is cooked.
• Remove the saucepan from the heat, cover and let it sit for 10mins for the rice to absorb the moisture and fluff up.
• Serve jerk chicken on a bed of coconut rice & peas. Enjoy!