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2 tbsp jerk seasoning
4 tbsp coconut cream
1 green chilli, deseeded and chopped
2 spring onions, finely chopped
8 thyme sprigs, leaves picked, plus extra to serve
2 garlic cloves, crushed
1 tbsp grated ginger
zest and juice 1 lime
8 chicken thighs, skin on and bone in
rice & peas, to serve
Heat oven to 200C/180C fan/gas 6.
With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.
Slash the chicken thighs down to the bone a couple of times,
Then smear over the jerk paste.
Roast in the oven for 45-50 mins until golden brown and cooked through.
Sprinkle over more thyme and serve with rice & peas.
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