Caribbean chicken with rice and peas recipe
 Look for very ripe plantains to make this taste of the Caribbean: rum chicken, rice and peas, tropical slaw and fried plantain. ½ onion ½ tsp ground coriander1 tsp ground cumin4 thyme sprigs, leaves picked4 garlic cloves, finely chopped2 tbsp finely chopped parsley 4 tbsp rapeseed oil½ Scotch bonnet chilli, finely chopped1 tsp ground paprika½ tsp allspice2 tbsp soy saucepinch freshly grated nutmeg4 chicken thighs, skin on, bone in 75ml/2½fl oz rum200ml/7fl oz chicken stock4 tbsp honey, to glaze ½ onion ½ tsp ground coriander 1 tsp ground cumin 4 thyme sprigs, leaves picked 4 garlic cloves, finely chopped 2 tbsp finely chopped parsley 4 tbsp rapeseed oil ½ Scotch bonnet chilli, finely chopped 1 tsp ground paprika ½ tsp allspice 2 tbsp soy sauce pinch freshly grated nutmeg 4 chicken thighs, skin on, bone in 75ml/2½fl oz rum 200ml/7fl oz chicken stock 4 tbsp honey, to glaze 150–200g/5½–7oz tinned black-eyed beans, drained2 sprigs fresh thyme1 onion, peeled, cut in half2 bay leaves500g/1lb 2oz jasmine or basmati rice400ml/14fl oz coconut milk 150–200g/5½–7oz tinned black-eyed beans, drained 2 sprigs fresh thyme 1 onion, peeled, cut in half 2 bay leaves 500g/1lb 2oz jasmine or basmati rice 400ml/14fl oz coconut milk 1 green papaya or mango, peeled and finely sliced150g/5½oz mangetout, finely sliced4–6 spring onions, finely chopped1 sour green apple, grated1–2 limes, juice only1 red chilli, finely chopped2cm/¾in fresh root ginger, peeled and grated2 tbsp finely chopped fresh corianderpinch caster sugar50g–100g/1¾oz–3½oz peanuts, roughly chopped 1 green papaya or mango, peeled and finely sliced 150g/5½oz mangetout, finely sliced 4–6 spring onions, finely chopped 1 sour green apple, grated 1–2 limes, juice only 1 red chilli, finely chopped 2cm/¾in fresh root ginger, peeled and grated 2 tbsp finely chopped fresh coriander pinch caster sugar 50g–100g/1¾oz–3½oz peanuts, roughly chopped vegetable oil, for frying2 black very ripe soft plantains, peeled and chopped vegetable oil, for frying 2 black very ripe soft plantains, peeled and chopped Method For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well. Add the chicken to the dish and brush the marinade all over the chicken. Cover and set aside.Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy.Preheat the oven to 190C/170C Fan/Gas 5.Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through.Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency. Keep the chicken warm. For the slaw, combine all ingredients and mix thoroughly. For the fried plantain, heat the oil in a deep-fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Either shallow fry the plantain until crisp on the outside, or else carefully lower the plantain into the hot oil and deep-fry. Remove with a slotted spoon and drain on kitchen paper. Serve the chicken with the gravy, rice and peas, slaw and fried plantain on the side. For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well. Add the chicken to the dish and brush the marinade all over the chicken. Cover and set aside. For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well. Add the chicken to the dish and brush the marinade all over the chicken. Cover and set aside. Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy. Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through. Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through. Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency. Keep the chicken warm. Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency. Keep the chicken warm. For the slaw, combine all ingredients and mix thoroughly. For the slaw, combine all ingredients and mix thoroughly. For the fried plantain, heat the oil in a deep-fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Either shallow fry the plantain until crisp on the outside, or else carefully lower the plantain into the hot oil and deep-fry. Remove with a slotted spoon and drain on kitchen paper. For the fried plantain, heat the oil in a deep-fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Either shallow fry the plantain until crisp on the outside, or else carefully lower the plantain into the hot oil and deep-fry. Remove with a slotted spoon and drain on kitchen paper. Serve the chicken with the gravy, rice and peas, slaw and fried plantain on the side. Serve the chicken with the gravy, rice and peas, slaw and fried plantain on the side.