Homestyle Jerk Chicken with Rice and Beans

Most of Nigella’s recipes with some extreme element (like her “Chicken with 40 Cloves of Garlic”) come with some reassurance such as “…it sounds a lot, but don’t worry…” No such reassurance with this recipe – in fact, she warns against making it unless you’re a fan of the hot and spicy… If that’s not put you off, you can find the recipe in Kitchen.

This one requires some serious prep – the spices, garlic, chilli and various liquids all get blitzed together in a food processor and you then smother the chicken in it and leave for 2 – 4 hours. When you’re finally ready, it gets baked in a hot oven for an hour.

Maybe we left in a bit too long, but ours didn’t come out looking as pretty as the picture in the book – a little more charred, but very tasty – Nigella wasn’t joking about the spiciness, but it’s not so much as to be unpleasant.

To accompany, we went with the recommended rice and peas/beans. These are made with coconut milk which undoubtedly helps temper the heat of the main dish.