Jerk chicken thighs recipe
 Chicken thighs are super cheap and full of flavour, coat with a jerk spice paste for a flavour sensation. 2 cloves garlic, roughly chopped2cm/1 inch piece fresh root ginger, roughly chopped1 yellow scotch bonnet chilli, chopped or 1 tsp dried chilli flakes1 tbsp chopped fresh thyme leaves1 tsp coriander seeds or ½ tsp ground coriander2 cloves, or a pinch of ground cloves½ tsp ground mixed spice 1 tsp curry powdersalt and freshly ground black pepper2 tbsp vegetable oil2 boneless chicken thighs25g/1oz butterlemon wedge, to serve 2 cloves garlic, roughly chopped 2cm/1 inch piece fresh root ginger, roughly chopped 1 yellow scotch bonnet chilli, chopped or 1 tsp dried chilli flakes 1 tbsp chopped fresh thyme leaves 1 tsp coriander seeds or ½ tsp ground coriander 2 cloves, or a pinch of ground cloves ½ tsp ground mixed spice 1 tsp curry powder salt and freshly ground black pepper 2 tbsp vegetable oil 2 boneless chicken thighs 25g/1oz butter lemon wedge, to serve 200g/7oz long grain rice1 red pepper, de-seeded and chopped 200g/7oz long grain rice 1 red pepper, de-seeded and chopped Method For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs.Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.)For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork.To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve. For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs. For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs. Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.) Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.) For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork. For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork. To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve. To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve.