Jerk chicken

• 2 tbsp jerk seasoning
• 4 tbsp coconut cream
• 1 green chilli, deseeded and chopped
• 2 spring onions, finely chopped
• 8 thyme sprigs, leaves picked, plus extra to serve
• 2 garlic cloves, crushed
• 1 tbsp grated ginger
• zest and juice 1 lime
• 8 chicken thighs, skin on and bone in
• rice & peas, to serve

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.