Ingredients

• 4 part-boned chicken breasts
• skin on (substitute boneless chicken breasts if part-boned are not available)
• ½ large onion
• roughly chopped
• 2 scotch bonnet chillies
• roughly chopped
• 40g/1½oz ginger
• peeled and chopped roughly
• 125ml/4½fl oz malt vinegar
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp cracked black pepper
• 3 garlic cloves
• roughly chopped
• 2 tsp fresh thyme leaves
• 3 tbsp dark soy sauce
• 200g/7oz basmati rice
• 1 pomegranate
• seeds only
• 1 small bunch chervil leaves
• 4 tbsp chives
• roughly chopped
• 50g/2oz frisée lettuce
• roughly chopped
• 1 lime
• zest and juice
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 2 limes
• cut into wedges

Directions

• For the jerk chicken
• using a sharp knife
• make deep cuts into the chicken flesh and place into a bowl.
• Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours
• but preferably overnight.
• Preheat the oven to 200C/400F/Gas 6.
• Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side
• then place onto a baking tray.
• Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes
• or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving.
• For the rice
• place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil
• then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes.
• Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime.