Ingredients:

- 6 chicken thighs
- 2 tbsp jerk seasoning
- 6 tbsp tomato ketchup
- 3 tbsp dark soy sauce
- 3 tbsp malt vinegar
- 1 tbsp dark brown sugar

For the rice
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 x 400ml tin coconut milk
- 300ml chicken stock
- 1 x 400g tin black beans, rinsed and drained
- 2 sprigs thyme
- 300g basmati rice, rinsed and drained
- 100g frozen peas

Method:

1. In a bowl, combine the jerk seasoning, ketchup, soy sauce, vinegar and sugar. Add the chicken thighs and turn to thoroughly coat in the marinade. Cover and chill for 4 hours or overnight.
2. Preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken pieces in a foil-lined roasting tin and cook for 45 minutes, turning halfway, or until completely cooked through with no pink showing.
3. Meanwhile, make the rice. Heat the oil in a large, shallow-sided pan with a lid. Gently fry the onion and garlic for 3-4 minutes, until softened.
4. Add the coconut milk, 200ml of the stock, the beans and the thyme. Bring to the boil then reduce the heat, cover and simmer for 15 minutes, or until the rice is tender and almost no liquid remains. (You can add a little more stock if necessary.)
5. Stir the peas into the rice and set aside for 10 minutes with the lid on. Fluff up the rice with a fork and serve with the chicken.