Spicy Caribbean-style chicken thighs with kidney bean rice

Ingredients for 4 servings:

• 1 onion(s), diced
• 2 garlic cloves, diced
• 2 spring onions, diced
• 1 chili pepper(s), pitted, chopped
• 1 tsp allspice powder
• 1 tsp cinnamon powder
• 1 ½ tsp thyme
• salt and pepper
• nutmeg
• 2 tsp brown sugar
• 1 tbsp white wine vinegar
• 1 tbsp lime juice
• 4 tbsp olive oil
• 4 chicken legs
• 400 ml coconut milk, unsweetened
• 300 g rice, e.g. Basmati
• 1 can kidney beans
• 4 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 15 minutes

Jerk Chicken

Mix together onion, 1 garlic clove, spring onions, chili, allspice powder, cinnamon powder, 1 teaspoon of thyme, salt, pepper, nutmeg, sugar, vinegar, lime juice, and 4 tablespoons of olive oil (seasoning mix = jerk). Brush the chicken thighs with the seasoning mix and marinate overnight in the refrigerator. Scrape the marinade off the meat, place the thighs on a roasting pan, drizzle with oil, and place in an oven preheated to 200°C (top/bottom heat). After about 30 minutes, brush with the marinade and roast for another 15 minutes. Mix the coconut milk with 300 ml of water, add the other garlic clove, 1/2 teaspoon of thyme, and 1 teaspoon of salt, bring to a boil, add the rice, and cook over low heat for 20 minutes. After about 15 minutes, add the rinsed beans to the rice. Enjoy with a cold beer.