Drumsticks are ideal for an all-in-one traybake – the rice, beans and spicy seasoning make it a little like Caribbean jerk chicken
Prep:20 mins
Serves 4
small bunch spring onions, choppedthumb-sized piece ginger, chopped3 garlic cloves1 red chilli, seeds removed if you don’t like it too hotsmall handful coriander, stalks roughly chopped and leaves picked1 tbsp thyme leafzest and juice 1 lime, plus 1 lime cut into wedges to serve1 ½ tsp ground allspice2 tbsp sunflower oil8 chicken drumsticks300g long grain rice400g can kidney bean, rinsed and drained500ml chicken stock1 ripe mango, peeled, stoned and cut into bite-sized chunks200g mango chutney, plus extra to serve (optional)
STEP 1Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.STEP 2Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.STEP 3Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.
