1 green pepper, cored, deseeded and cut into chunks
125 g (4 oz) sugar snap peas
1 mango, stone removed and flesh chopped
juice of 1 lime
600 ml (1 pint) rich chicken stock
1 tablespoon sunflower oil
1 red onion, roughly chopped
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 bell chilli, roughly chopped
salt and pepper
To make the jerk paste, put all the paste ingredients in a small food processor or blender and process to make a smooth paste.
Cut a few slashes across the thickest part of each drumstick. Rub the paste over the drumsticks, pushing it into the slashes.
Heat the oil in a large deep frying pan. Add the chicken drumsticks and peppers and fry over a high heat for 5 minutes, turning occasionally. Add the sugar snap peas, mango, lime juice and stock and bring to the boil. Reduce the heat and cover and simmer for 15 minutes, turning the chicken occasionally until cooked through. Serve with rice.