FOR THE JERK MARINADE

Set half the lime juice aside, then mix all the ingredients for the marinade together in a large bowl, then add the chicken and coat thoroughly. Leave to marinate for 1 to 2 hours.

FOR THE JERK CHICKEN, RICE AND BEANS

Preheat the oven to 200°c. Heat up a large ovenproof frying pan and add a little olive oil. When the pan is hot, add the marinated chicken skin side down and fry for 2 minutes, then turn over and fry for 1 more minute on the other side. Transfer to a plate.

Turn the heat under the pan right down and add the spring onions and garlic. Fry for 2 minutes, then add the rice, kidney beans and coconut milk. Crumble in the gluten-free chicken stock cube and add the lime juice that you set aside earlier.

Bring to the boil then add the chicken, skin side up. Cover with a lid or tin foil and place in the preheated oven for 15 minutes, then uncover and cook for a further 10 minutes.

TO SERVE

Scatter the chicken, rice and beans with sliced spring onions and chillies, if using, and serve with lime wedges as well as Henderson’s Relish for splashing on the table.

Preparation time: 15 minutes

Cooking time: 40 minutes