Succulent chicken thighs covered with jerk paste and simply roasted in the oven – perfect served with Caribbean rice & peas
Prep:15 mins
Serves 4
2 tbsp jerk seasoning4 tbsp coconut cream1 green chilli, deseeded and chopped2 spring onions, finely chopped8 thyme sprigs, leaves picked, plus extra to serve2 garlic cloves, crushed1 tbsp grated gingerzest and juice 1 lime8 chicken thighs, skin on and bone inrice & peas, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.STEP 2Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.
