Caribbean Jerk Chicken With Rice & Beans



4 chicken drumsticks, scored

4 chicken thighs, excess skin removed and scored

2 tablespoons oil

1½-2 tablespoons jerk seasoning

1 onion, chopped

1 clove garlic, chopped

400ml can reduced-fat coconut milk

250g long-grain rice

400g can kidney beans, drained and rinsed

fresh thyme, to serve


1     Preheat oven to 200°C/180°C fan.

2     Place the chicken in a big bowl and toss in 1 tablespoon of oil and the jerk seasoning. Transfer to a large baking tray and roast for 30 minutes until cooked throughout.

3     Heat the remaining oil in a large saucepan and fry the onion and garlic for 3-4 minutes until golden. Add the coconut milk and 200ml water and bring to the boil, add the rice and kidney beans, cover and simmer gently for 15 minutes, stirring occasionally or until the rice is tender and liquid has been absorbed.

4               Serve the rice and beans with the jerk chicken and its juices and garnish with chopped thyme.