Whenever I’ve eaten Jerk Chicken in the past, I’ve wondered what gives it it’s distinctive flavour, although hadn’t really bothered to look into it until now. I had recognised elements of clove and cinnamon, as well as the heat of the Habanero chilli, but was obviously too engaged in eating this fiery fare to think too much about it’s constituents. When I did discover that the key ingredient was Allspice, I was even more surprised to find that Allspice is not actually a mix of spices, as I’d always thought, but a spice of it’s own accord. In cooking a new dish, I was also using a new ingredient, so I thought I’d do both justice and serve in the traditional way, with rice & peas and callaloo.

Jerk Chicken with Rice & Peas, and Callaloo (serves 3 hungry people):

Jerk Chicken

8-10 pieces boneless, skinless thighs

Inch of fresh, root ginger

Clove of garlic

2 spring onions

A fresh chilli (habanero is keeping with tradition, but any fresh chilli is fine) or two if you like it very spicy

Tsp of ground Allspice

Juice of one lemon

Glug of olive oil

Rice & Peas

One onion, roughly chopped

Clove of garlic, crushed.

Tsp of cooking oil

Couple of handfuls of frozen peas

200g long grain rice

400ml chicken stock or hot water

Callaloo

1 tin Callaloo

Put all of the ingredients for the Jerk Chicken, apart from the chicken itself, into a blender and blend into a rough paste. Mix the chicken and spice paste thoroughly, cover and leave for at least 30 mins to marinate.

Heat the oil for the rice & peas and then sauté the onions until soft, then add the crushed garlic to cook for a minute or so. Put the rice in the pan and mix with the cooked onions & garlic for a minute or so, before adding the stock.

You can cook the chicken either by griddling or in the oven. If cooking in the oven, place the chicken on a baking tray in a pre-heated 200 degree C oven after you’ve added the stock/water to the rice.

Check the rice after about 10 mins and add more hot water if it’s looking a little dry. Also add the peas at this point and start griddling the chicken if that’s how you’re cooking it. Put the callaloo in a separate pan and heat through.

I was most impressed by the jerk chicken and the rice & peas were a lot easier to cook than I’d previously imagined. The callaloo tasted somewhere between spinach and cabbage and was a good accompaniment to the spicy chicken and tasty rice. Most definitely one to repeat!