Killer jerk chicken with rice & beans

Ingredients

• 4 x 180g Chicken breasts
• 1 tbsp Runny honey
• a few sprigs Fresh rosemary
• a few sprigs Fresh coriander
• 4 Large corn on the cob
• 2 Spring onions (rice)
• 1 Cinnamon stick
• 250g Long-grain rice
• 600ml Organic chicken stock
• 1 x 400g Carton of black beans
• 4 Spring onions (jerk sauce)
• small bunch Fresh thyme
• 3 Fresh bay leaves
• large pinch each Ground cloves
• 6 tbsp Golden rum
• 6 tbsp White wine vinegar
• 1 tbsp Runny honey (jerk sauce)
• 1 Scotch bonnet chilli
• 4 Garlic cloves
• 1 Red pepper
• 1 Red chicory
• 1 Cos or romaine lettuce
• 2 Limes
• 1/4 Red onion
• 1 punnet Cress
• 250g pot Natural yoghurt

Method

1. 1Get everything ready. Boil the kettle, put a large griddle pan and a large saucepan on high heat, and turn the oven to 220C/gas 7.
2. 2Chicken: halve each chicken breast, leaving them joined at the top. Drizzle with olive oil, season and rub all over. Put into the hot griddle pan skin side down to cook.
3. 3Corn: put the corn into the saucepan with a good pinch of salt, cover with boiling water and put the lid on.
4. 4Jerk sauce: put the jerk-sauce spring onions, most of the thyme leaves, 3 bay leaves, a large pinch each of ground cloves, nutmeg and allspice, 6 tbsp each rum and vinegar, 1 tbsp honey, 2 tsp salt, the deseeded Scotch bonnet and 4 unpeeled garlic cloves into a liquidizer and blitz to a smooth paste, loosening with a drizzle of extra virgin olive oil if needed.
5. 5Turn the chicken over once golden. Pour the jerk sauce into a snug baking dish and lay the chicken on top, skin side up. Drizzle with 1 tbsp honey, scatter over rosemary and the remaining thyme, and cook on the top shelf for 15 minutes until cooked through.
6. 6Rice & beans: soften the sliced rice spring onions with the cinnamon stick, a lug of oil and seasoning in a large lidded pan for a minute, then add the rice, chicken stock and the drained beans. Bring to the boil, reduce to medium, cover and leave for 12 minutes, then stir (all the liquid should be absorbed).
7. 7Yoghurt: mix the yoghurt with chopped coriander, salt, a lug of extra virgin olive oil, lime zest and juice.
8. 8Corn: move the corn to the hot griddle pan, drizzle with oil and cook, turning, until charred.
9. 9Salad: finely chop the red pepper, chicory and lettuce on a large board, make a well, add extra virgin olive oil and the juice of 2 limes, grate over the red onion, season, toss, then tear over coriander and snip over cress.
10. 10Serve the jerk chicken sprinkled with coriander, spooning over the jerk sauce from the dish, with the rice and beans, charred corn, salad and yoghurt.