Caribbean jerk chicken, rice and beans

We were in the mood for some Caribbean food last night - something spicy and comforting that we could have with a few beers - and I found this Jamie Oliver recipe in his 30 minute meals book, though to be honest I have found the '30 minute' aspect of this statement to be somewhat of a myth. I have made a few things from this book and even when I don't cook the full meal (like here I only did the chicken and rice and skipped the corn on the cob and salad) I have never managed to complete it in anywhere near 30 minutes - more like 60 Oliver! Its not important as I didn't have a time deadline and I like chilling and having a drink whilst cooking but I do think you need to be chef trained to manage the task in that time. This recipe is pretty easy to make and is a nice alternative to getting a Saturday night takeaway - for one its healthier, 2 it doesn't break the bank and 3 it tastes so much better! A perfect Beggar's Banquet!

Again this recipe is slightly different than the original as some ingredients I didn't have in (or forgot to buy from the shop) and also I don't have a food processor so I just sliced everything finely but it tasted just as good. I use recipes more as guidelines rather than strict instructions.

Ingredients
(for 2)
2 large chicken breasts
Salt & pepper
Olive oil
4 spring onions, finely sliced
Pinch dried thyme
2 bay leaves
Pinch nutmeg
Pinch all spice
6 tbsp spiced rum (I used Bacardi Oakheart)
6 tbsp white wine vinegar
2 tbsp runny honey
1 red chilli, finely sliced
4 cloves garlic, minced

For the rice and beans:
150g long grain rice, washed
3 spring onions, sliced
pinch cinnamon or a cinnamon stick
500ml chicken stock
1 x 400g tin black beans

Pre-heat your oven to 220°C then prepare the chicken by cutting the breast most of the way down the middle but leaving joined so it flattens the breasts out. Drizzle with olive oil and sprinkle with salt and pepper then rub in. Put a little more olive oil in a hot cast iron pan and add the chicken.

To make the jerk sauce mix together the chopped spring onions and chilli with the rum, white wine vinegar, garlic, all spice, nutmeg, thyme, a splash of olive oil and 1 tbsp honey.

When the chicken is golden turn to crisp up the other side.

For the rice, in a large lidded pan add a splash of olive oil and gently fry the spring onions. Add the cinnamon and cook for a few minutes. Now add the rice and chicken stock and stir. Drain the black beans and stir in to the pot then add the lid and leave to cook for 15 minutes.

By now the chicken should be ready to cook in the oven. Take it off the heat and cover with the jerk sauce - try to rub in and get it underneath the chicken as well as on the top then drizzle oven another tablespoon of runny honey and stick in the bay leaves. Put it in the oven for 15 minutes but keep basting with the sauce every so often. The chicken will be really nice and sticky and golden brown.

Remove the lid from the rice and continue to cook for a little longer if it is still too wet then serve straight to the table (let people help themselves) with some nice cold beers. Perfect Saturday night in.