Ingredients

Ingredients

• 2 whole chickens, cut into quarters OR 8 boneless chicken thighs

For the marinade

• 1 tbsp allspice berries, freshly ground

• 3 bird's-eye chillies

• 3 mild chillies

• 2 bunches of spring onions, chopped

• 2 onions, chopped

• 2 garlic cloves, chopped

• 2.5cm/1in fresh ginger root

• 1 bunch of fresh thyme, chopped

• 1 tbsp vegetable oil

• 1 tbsp honey

• 1 tbsp red wine vinegar

• 1 tsp salt

• freshly ground black pepper

For the rice and peas

• 225g/8oz dried kidney beans

• 2 tbsp peanut oil

• 1 medium onion, finely chopped

• 1 scotch bonnet-style chilli, seeded and minced

• 700ml/1¼ pints coconut milk

• 1 sprig fresh thyme

• 2 chives, finely chopped

• salt and freshly ground black pepper, to taste

• 400g/14oz white uncooked rice

For the coleslaw

• 1 tbsp olive oil

• 1 tbsp white wine vinegar

• 1 tsp sugar

• salt and freshly ground black pepper

• 4 tbsp mayonnaise

• ½ red cabbage, finely chopped

• 2 carrots, grated

• 1 Spanish onion, finely chopped

Description

Recipe Uses 2 Whole Chickens, Cut Into Quarters OR 8 Boneless Chicken Thighs, 1 Tbsp Allspice Berries, Freshly Ground, 3 Bird's-eye Chillies , 3 Mild...

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