Jerk chicken with rice, peas and fried plantain Archive

Ingredients

• 25g/1oz butter
• 2 spring onions, finely chopped
• 1 garlic clove, peeled and crushed
• 100ml/3½fl oz light coconut milk
• 100g/3½oz basmati rice
• ½ x 410g/14oz can kidney beans (do not drain)
• 1 sprig fresh thyme
• ½tsp salt
• 310ml/11fl oz boiling water
• 1 green bird's-eye chilli (or ½ Scotch bonnet pepper)
• 2 tbsp mild jerk seasoning
• 1 tbsp soy sauce
• 2-3 tbsp tomato ketchup (or barbecue sauce)
• 1 tbsp clear honey
• 2 boneless chicken breasts, skin on
• 2 tbsp vegetable oil
• 30g/1½oz butter
• 1-2 tbsp vegetable oil
• 1 large ripe plantain, skin removed, cut on the diagonal into slices 2cm/¾in thick
• ½ small red onion, peeled and finely chopped
• ½-1 red chilli, finely chopped
• ½ small ripe pineapple, peeled and finely chopped
• ½ lime, juice only
• ½-1 tbsp sugar
• 2.5cm/1in piece fresh ginger, grated (optional)
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh mint