Ingredients

• 2 onions
• finely chopped
• 6 garlic cloves
• crushed
• 5cm/2in piece fresh ginger
• peeled and grated
• handful fresh parsley
• finely chopped
• handful fresh coriander finely chopped
• 2 limes
• juice only
• 2 lemons
• juice only
• 2 oranges
• juice only
• 1 scotch bonnet chilli pepper
• finely chopped
• 4 tbsp soy or tamari sauce
• 1 tsp ground nutmeg
• handful fresh thyme
• leaves picked and finely chopped
• 1 tbsp English mustard
• 1 tsp ground allspice
• 5 tbsp rum
• 1tbsp freshly ground black pepper
• 1tbsp ground sea salt
• 2tbsp olive oil
• 10 chicken pieces
• thighs and drumsticks
• 150g/5½oz runny honey
• 2 tbsp baking powder
• 1 tbsp vinegar
• 500g/1lb 2oz plain four
• 500g/1lb 2oz finely ground cornmeal
• 6 tsp sugar
• 3 free-range eggs
• beaten
• 500ml/18fl oz whole milk
• handful lamb’s lettuce
• 1 orange
• peeled and segmented

Directions

• To make the citrus jerk chicken
• place all the ingredients
• except the chicken pieces
• into a large bowl and mix well. Place the chicken pieces into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour
• preferably overnight.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Transfer the chicken to a large baking tray and sit skin-side up. Roast the chicken in the middle of the oven for around 30–40 minutes; check it after 15–20 minutes and turn the pieces to make sure it’s cooking evenly. When the chicken is golden
• and the juices are running clear
• it is cooked. Drizzle the honey over the chicken pieces and roast for a further 10 minutes.
• To make the cornmeal waffles
• preheat a waffle maker and mix the baking powder and vinegar to a smooth paste.
• Whisk the flour
• cornmeal
• sugar
• eggs and milk together in a bowl and stir in the vinegar and baking powder mixture. Pour the mix into the hot waffle maker and cook for around 6 minutes
• or until golden-brown. Alternatively
• heat a heavy-bottomed frying pan over a medium heat
• add a splash of oil and fry the batter in batches
• like pancakes.
• To serve
• divide the chicken between four plates and serve a waffle with each. Garnish with some lamb’s lettuce and orange segments.