jerk chicken with pineapple

Serves 6

You can adjust the heat of this one pot wonder by either de-seeding all the chillies or leaving them whole. You can also use any cut of chicken you prefer, or even roast a whole chicken!

Poppy cooks...

1. To make the marinade, place
   2 red chillies, 1 deseeded,
   3 garlic cloves,
   handful coriander,
   handful parsley,
   2 sprigs thyme,
   1 lime, zest and juice,
   3 tablespoons coconut sugar,
   1/4 teaspoon ground cinnamon,
   1/4 teaspoon ground nutmeg,
   1/2 teaspoon celtic sea salt,
   1/2 teaspoon cracked black pepper and
   1.5 tablespoons olive oil in a food processor and pulse until combined.
   
   
2. Poor the marinade into a plastic freezer bag, then add
   1kg chicken thigh fillets and massage the marinade into the chicken. Set aside for at least 30 minutes.
   
   
3. Preheat the oven to 200°C and line a roasting pan with foil.
   
   
4. Scatter chicken in roasting pan and roast for 40 minutes until golden.
   
   
5. While the chicken is cooking, cook
   3 cups jasmine rice in
   6 cups filtered water.
   
   
6. Blanch
   2 cups green beans, sliced diagonally in hot filtered water.
   
   
7. 10 minutes before the chicken is finished, add
   2 cups pineapple, cut into pieces to the roasting pan.
   
   
8. Serve rice topped with chicken. Add green beans to roasting pan and toss with roasting juices before serving pineapple and green beans.