Ingredients

• 8 boneless chicken thighs
• skin on (if possible)
• 5 Scotch bonnet chillies
• seeds removed
• 1 bunch spring onions
• thinly sliced
• 50g/1¾oz fresh coriander
• roughly chopped
• 1 lime
• juice only
• 2 tbsp palm sugar or soft light brown sugar
• 1 tbsp soy sauce
• 1 tbsp ground allspice
• 5 garlic cloves
• roughly chopped
• 1 tbsp dark rum
• 10–12 sprigs fresh thyme
• leaves only
• ½ tbsp ground cinnamon
• 2cm/¾in fresh root ginger
• roughly chopped
• splash fresh orange juice
• 3 tbsp vegetable oil
• or enough to make a smooth paste
• salt and freshly ground black pepper
• 50g/1¾oz butter
• softened
• cut into pieces
• 180ml/6fl oz whole milk
• 300g/10½oz plain flour
• plus extra for dusting
• vegetable oil
• for frying

Directions

• Put the jerk paste ingredients in a food processor and blend until smooth
• using enough oil and orange juice to create a thick paste. Smother the chicken in the paste
• cover and leave in the fridge for at least 2 hours
• or preferably overnight.
• Preheat the oven to 180C/160C Fan/Gas 4.
• To make the flatbreads
• beat the butter and milk together in a bowl. Slowly mix in the flour and ½ teaspoon salt until you have a dough consistency.
• Knead the dough on a lightly floured work surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes.
• Meanwhile
• place an ovenproof griddle pan over a high heat and cook the chicken on both sides until browned. Transfer the pan to the oven and bake for 40 minutes. (You could also cook this on a hot barbecue. Just make sure the chicken is fully cooked before serving.)
• Place the rested dough on a lightly floured work surface and divide into quarters. Roll each quarter out to 3mm thick.
• Using a heavy-based frying pan or skillet
• heat a little oil over a medium heat and add a flatbread. Cook for 1–2 minutes on each sides
• or until you reach your desired level of crispness. Serve the chicken with the warm flatbreads.