Follow Jamie’s step-by-step guide to make this full meal with dessert in just 30 minutes.
Get all your ingredients and equipment ready. Fill and boil the kettle. Put a largegriddle pan and a large saucepan on a high heat.Turn the oven on to 220°C/425°F/gas 7.
Put the chicken breasts on a plastic board and halve each one, leaving them joined atthe top of the breast. Drizzle with olive oil, sprinkle with salt & pepper, then rub all over bothsides of the chicken. Put into the hot griddle pan, skin side down, and leave to cook. Clear awaythe board and wash the knife and your hands.
Put the corn into the saucepan with a good pinch of salt and cover with boiling water. Put the lid on.
Trim and roughly chop the onions and put into the liquidizer with the leaves frommost of the bunch of thyme, 3 bay leaves (stalks removed), a large pinch each of ground cloves,nutmeg and allspice, 6 tablespoons each of rum and vinegar, 1 tablespoon of honey and 2teaspoons of salt. Remove the stalks and seeds from the Scotch bonnet chilli and add the chilli tothe liquidizer, then quickly crush in 4 unpeeled cloves of garlic and blitz with the lid on until youhave a really smooth paste. Add a drizzle of extra virgin olive oil to loosen, if needed.
The undersides should be golden now, so turn the chicken over. Pour the jerk sauceinto a snug-fitting baking dish and use tongs to lay the chicken on top, skin side up. Drizzle over1 tablespoon of runny honey and scatter over a few sprigs of rosemary and the remaining thymesprigs. Put on the top shelf of the oven and cook for 15minutes, or until cooked through.Carefully pour away the oil from the griddle pan and wipe clean with kitchen paper, then putback on a high heat.
Rice and beans:
Put a large wide saucepan with a lid on a medium heat. Trim and finely slicethe spring onions and put in the saucepan with the cinnamon stick, a good lug of olive oil and abig pinch of salt & pepper. Stir and let soften for a minute or so, then add the rice and chickenstock. Drain and rinse the beans, then add to the pan. Stir gently. Bring to the boil, then reduce toa medium heat. Pop the lid on and leave for 12 minutes.
Tip the yoghurt into a small serving bowl. Finely chop a few sprigs of coriander andadd to the bowl with a pinch of salt and a good lug of extra virgin olive oil. Finely grate over thezest of ½ the lime and squeeze in the juice. Stir in, then take to the table with the other lime half for squeezing over.
Use tongs to move the corn to the hot griddle pan and drizzle over a little olive oil. Cook and turn frequently until charred. Once ready, put on a platter and take to the table.
Get a very large board that you’re happy to serve on. Deseed and roughly chop the red
pepper. Put the red chicory and cos lettuce on top and keep chopping until everything is fairlyfine. Make a well in the centre. Pour in a few lugs of extra virgin olive oil and squeeze in the juice of 2 limes. Finely grate over the red onion quarter, season to taste, then toss everythingtogether. Tear over the coriander, snip over the cress and take to the table.
Rice and beans:
Take the lid off the rice after 12 minutes and give it a stir. All the liquid shouldhave been absorbed. Taste and correct the seasoning if need be, then take to the table.
Take the chicken out of the oven, sprinkle over some coriander leaves and take straightto the table. When serving, spoon over the jerk sauce from the bottom of the baking dish. Crack open a few cold bottles of beer and enjoy