Ingredients

• vegetable oil
• for deep frying
• 12 chicken legs
• 200g/7oz good-quality jerk seasoning
• 50ml/2fl oz vegetable oil
• 1 onion
• finely chopped
• 300g/10½oz long grain rice
• 400ml/14fl oz water
• 400ml/14fl oz coconut milk
• 400g/14oz tin kidney beans
• rinsed and drained
• 3 tbsp chopped fresh thyme
• salt and freshly ground black pepper
• fresh coriander leaves
• to serve

Directions

• For the jerk chicken
• place the vegetable oil into a deep
• heavy- bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the chicken legs into a large bowl and dredge in the jerk seasoning to coat all over. Carefully place into the hot oil and deep fry
• turning occasionally
• for about 12 minutes
• or until golden-brown and completely cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
• Meanwhile
• for the rice and peas
• heat the oil in a large lidded pan and fry the onion until softened but not coloured.
• Add the rice and stir well
• then add the water and bring to the boil.
• Add the coconut milk
• kidney beans and thyme
• reduce the heat and simmer
• covered
• for about 20 minutes
• or until the rice is cooked. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place a good spoonful of the rice into a cup
• then turn out onto a serving plate. Repeat with each serving and place 2-3 chicken legs on top of each pile of rice. Sprinkle with fresh coriander.