Jerk chicken

• jerk seasoning2 tbsp tbsp
• coconut cream↗4 tbsp tbsp
• green chilli↗1

  deseeded and chopped

• spring onions↗2

  finely chopped

• thyme sprigs↗8

  leaves picked, plus extra to serve

• garlic cloves↗2

  crushed

• grated ginger1 tbsp tbsp
• lime↗zest and juice 1

  zest and juice 1

• chicken thighs↗8

  skin on and bone in

• peas↗rice &

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.

2. 2

   Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.