Jerk chicken with zingy avocado

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Using a sharp knife, cut and separate each chicken thigh and drumstick. In a large mixing bowl, toss with the paste to coat evenly. Cover and set aside.

Step 2

In a baking dish that’s large enough to hold the chicken snugly in a single layer, stir together the rice, kidney beans, coconut cream, stock, salad onions, garlic and salt. Sit the chicken pieces on top, skin-side up, coating with any excess marinade, then cover the dish tightly with foil.

Step 3

Bake for 25 minutes then remove the foil and bake for another 25-30 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. Just before the chicken is ready, make the salsa by chopping the avocados and tossing with the lime zest, juice and coriander; season. Divide the rice and chicken between plates and top with the avocado salsa. Serve with the lime wedges for squeezing over.