• 8 chicken thighs, about 1 kg (2 lb) in total
  • 3 tablespoons jerk marinade (see below)
  • 2 tablespoons sunflower oil
  • 2 large onions, chopped
  • 2 garlic cloves, finely chopped
  • 400 ml (14 fl oz) can full-fat coconut milk
  • 300 ml (½ pint) chicken stock
  • 410 g (13½ oz) can red kidney beans, drained
  • 200 g (7 oz) easy-cook long-grain rice
  • 125 g (4 oz) frozen peas
  • salt and pepper
  • lime wedges
  • sprigs of coriander

Preheat the slow cooker if necessary; see the manufacturer's instructions. Remove the skin from the chicken thighs, slash each thigh 2–3 times and rub with the jerk marinade.

Heat 1 tablespoon oil in a large frying pan, add the chicken and fry over a high heat until browned on both sides. Lift out with a slotted spoon and transfer to a plate. Add the remaining oil, the onions and garlic, reduce the heat and fry for 5 minutes or until softened and lightly browned. Pour in the coconut milk and stock, season with salt and pepper and bring to the boil.

Transfer half the mixture to the slow cooker pot, add half the chicken pieces, all the beans and then the remaining chicken, onions and coconut mixture. Cover, cook on low for 6–8 hours until the chicken is tender.

Stir in the rice, replace the lid and cook on high for 45 minutes. Add the frozen peas (no need to thaw) and cook for a further 15 minutes. Spoon on to plates and serve garnished with lime wedges and coriander sprigs.

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