This really comes into its own when cooked over hot coals, ensuring not only a hit of heat but also the essential smoky element that really good jerk chicken is all about. If you're feeling fancy, place the mango over the hot coals of a barbecue until you have deep char marks all over, before prepping the salsa.
Prep: 20 minutes, plus marinating
Cook: 20 minutes
- 5 spring onions (scallions), trimmed
- 2 scotch bonnet chillies, roughly chopped
- 4 garlic cloves
- 3cm (1in) piece of fresh ginger, peeled and grated
- 1 tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tsp dried oregano
- 6 sprigs of fresh thyme, leaves stripped
- Juice of 1 lime
- 2 tbsp tomato ketchup
- 3 tbsp soy sauce
- 8 free-range chicken thighs (bone in and skin on)
- Sea salt and freshly ground black pepper
For the coconut rice:
- 350g long grain rice, rinsed
- 400ml tin coconut milk
- 225ml water
For the salsa:
- 1 large ripe mango, peeled, stoned and roughly chopped
- ½ cucumber, peeled, deseeded and finely chopped
- Juice of 1 lime
- Good handful of roughly chopped fresh coriander (cilantro)
- In a small food processor whizz the spring onions, chillies, garlic, ginger, spices and herbs to form a paste. Add the lime juice, ketchup and soy sauce and plenty of seasoning.
- Put the chicken into a large ziplock bag and pour in the marinade. Seal the bag and give it a good shake until everything is completely combined and the chicken is evenly coated. Leave in the fridge to marinate for at least 2 hours, or overnight if you have the time. Remove the chicken from the fridge 30 minutes before you are ready to cook.
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Put the rice into a pan with the coconut milk and water. Add a good pinch of salt and cover. Bring to the boil, then reduce the heat and simmer for 15 minutes until the rice is tender and the liquid has been absorbed. Leave it to stand with the lid on until you're ready to serve.
- Combine all the ingredients for the salsa and season well.
- Heat a large ovenproof frying pan (skillet) over a medium-high heat (crack a window open or you will end up coughing from the chilli!) and fry the chicken pieces for 3–4 minutes each side until charred and golden. Transfer to the oven for 10 minutes until they are cooked through. Serve with the coconut rice and salsa.