Jerk chicken with pomegranate rice recipe
 4 part-boned chicken breasts, skin on (substitute boneless chicken breasts if part-boned are not available)½ large onion, roughly chopped2 scotch bonnet chillies, roughly chopped40g/1½oz ginger, peeled and chopped roughly 125ml/4½fl oz malt vinegar½ tsp ground cloves½ tsp ground cinnamon¼ tsp ground nutmeg½ tsp cracked black pepper3 garlic cloves, roughly chopped2 tsp fresh thyme leaves 3 tbsp dark soy sauce 4 part-boned chicken breasts, skin on (substitute boneless chicken breasts if part-boned are not available) ½ large onion, roughly chopped 2 scotch bonnet chillies, roughly chopped 40g/1½oz ginger, peeled and chopped roughly 125ml/4½fl oz malt vinegar ½ tsp ground cloves ½ tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp cracked black pepper 3 garlic cloves, roughly chopped 2 tsp fresh thyme leaves 3 tbsp dark soy sauce 200g/7oz basmati rice1 pomegranate, seeds only1 small bunch chervil leaves4 tbsp chives, roughly chopped50g/2oz frisée lettuce, roughly chopped1 lime, zest and juice2 tbsp extra virgin olive oilsalt and freshly ground black pepper 200g/7oz basmati rice 1 pomegranate, seeds only 1 small bunch chervil leaves 4 tbsp chives, roughly chopped 50g/2oz frisée lettuce, roughly chopped 1 lime, zest and juice 2 tbsp extra virgin olive oil salt and freshly ground black pepper 2 limes, cut into wedges 2 limes, cut into wedges Method For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl.Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight.Preheat the oven to 200C/400F/Gas 6.Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray.Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes.Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper.To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime. For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl. For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl. Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight. Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray. Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray. Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving. Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes. Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper. Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper. To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime. To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime.