Jerk chicken and flatbreads recipe
 Jerk chicken is a popular party dish for good reason. It will bring sunshine to your plate on the cloudiest of days. 8 boneless chicken thighs, skin on (if possible) 8 boneless chicken thighs, skin on (if possible) 5 Scotch bonnet chillies, seeds removed 1 bunch spring onions, thinly sliced50g/1¾oz fresh coriander, roughly chopped1 lime, juice only2 tbsp palm sugar or soft light brown sugar1 tbsp soy sauce1 tbsp ground allspice5 garlic cloves, roughly chopped1 tbsp dark rum10–12 sprigs fresh thyme, leaves only½ tbsp ground cinnamon2cm/¾in fresh root ginger, roughly choppedsplash fresh orange juice3 tbsp vegetable oil, or enough to make a smooth pastesalt and freshly ground black pepper 5 Scotch bonnet chillies, seeds removed 1 bunch spring onions, thinly sliced 50g/1¾oz fresh coriander, roughly chopped 1 lime, juice only 2 tbsp palm sugar or soft light brown sugar 1 tbsp soy sauce 1 tbsp ground allspice 5 garlic cloves, roughly chopped 1 tbsp dark rum 10–12 sprigs fresh thyme, leaves only ½ tbsp ground cinnamon 2cm/¾in fresh root ginger, roughly chopped splash fresh orange juice 3 tbsp vegetable oil, or enough to make a smooth paste salt and freshly ground black pepper 50g/1¾oz butter, softened, cut into pieces180ml/6fl oz whole milk300g/10½oz plain flour, plus extra for dustingvegetable oil, for frying 50g/1¾oz butter, softened, cut into pieces 180ml/6fl oz whole milk 300g/10½oz plain flour, plus extra for dusting vegetable oil, for frying Method Put the jerk paste ingredients in a food processor and blend until smooth, using enough oil and orange juice to create a thick paste. Smother the chicken in the paste, cover and leave in the fridge for at least 2 hours, or preferably overnight.Preheat the oven to 180C/160C Fan/Gas 4.To make the flatbreads, beat the butter and milk together in a bowl. Slowly mix in the flour and ½ teaspoon salt until you have a dough consistency.Knead the dough on a lightly floured work surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes.Meanwhile, place an ovenproof griddle pan over a high heat and cook the chicken on both sides until browned. Transfer the pan to the oven and bake for 40 minutes. (You could also cook this on a hot barbecue. Just make sure the chicken is fully cooked before serving.)Place the rested dough on a lightly floured work surface and divide into quarters. Roll each quarter out to 3mm thick.Using a heavy-based frying pan or skillet, heat a little oil over a medium heat and add a flatbread. Cook for 1–2 minutes on each sides, or until you reach your desired level of crispness. Serve the chicken with the warm flatbreads. Put the jerk paste ingredients in a food processor and blend until smooth, using enough oil and orange juice to create a thick paste. Smother the chicken in the paste, cover and leave in the fridge for at least 2 hours, or preferably overnight. Put the jerk paste ingredients in a food processor and blend until smooth, using enough oil and orange juice to create a thick paste. Smother the chicken in the paste, cover and leave in the fridge for at least 2 hours, or preferably overnight. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the flatbreads, beat the butter and milk together in a bowl. Slowly mix in the flour and ½ teaspoon salt until you have a dough consistency. To make the flatbreads, beat the butter and milk together in a bowl. Slowly mix in the flour and ½ teaspoon salt until you have a dough consistency. Knead the dough on a lightly floured work surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes. Knead the dough on a lightly floured work surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes. Meanwhile, place an ovenproof griddle pan over a high heat and cook the chicken on both sides until browned. Transfer the pan to the oven and bake for 40 minutes. (You could also cook this on a hot barbecue. Just make sure the chicken is fully cooked before serving.) Meanwhile, place an ovenproof griddle pan over a high heat and cook the chicken on both sides until browned. Transfer the pan to the oven and bake for 40 minutes. (You could also cook this on a hot barbecue. Just make sure the chicken is fully cooked before serving.) Place the rested dough on a lightly floured work surface and divide into quarters. Roll each quarter out to 3mm thick. Place the rested dough on a lightly floured work surface and divide into quarters. Roll each quarter out to 3mm thick. Using a heavy-based frying pan or skillet, heat a little oil over a medium heat and add a flatbread. Cook for 1–2 minutes on each sides, or until you reach your desired level of crispness. Serve the chicken with the warm flatbreads. Using a heavy-based frying pan or skillet, heat a little oil over a medium heat and add a flatbread. Cook for 1–2 minutes on each sides, or until you reach your desired level of crispness. Serve the chicken with the warm flatbreads.