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Jerk chicken with rice and peas
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Ingredients
8
bone-in chicken thighs
, skin on
3 tbsp
Jamaican jerk paste
1 tbsp
sunflower oil
1
lime
, juiced
300 g
long-grain rice
, rinsed and drained
400 ml
coconut milk
240 g
tinned kidney beans
, drained and rinsed weight
4
spring onions
, thinly sliced
2 clove
garlic
, crushed
1 tsp
dried thyme
200 ml
water
½ tsp
salt