A delicious piña colada imbibed on a beach in Barbuda was the inspiration for this Caribbean dish. The same tried and tested combination of coconut and pineapple works just as well in a savoury dish as a sweet one.

Here, the spicy, smoky jerk chicken is amazing with the sweet, citrus flavour of the pineapple and mango salsa. The fluffy coconut rice, which is full of aromatic ginger, adds great texture. Go big with the chillies if you can face it; the salsa takes the edge off the heat and using lots of them gives a more authentic flavour to the dish.

INGREDIENTS (SERVES 4 PEOPLE) 4 chicken legs 4 spring onions 2 tbsp fresh thyme 2 cloves garlic 1 tbsp allspice berries ½ tbsp chilli flakes ½ tsp ground nutmeg ½ tsp cinnamon 1 tbsp black peppercorns 2 or 3 Scotch Bonnet/Birds Eye Chillies, 3 if you want it really hot 2 tbsp tamari (or soy sauce if not gluten-free) Juice of 1 lime 2 tbsp maple syrup Salt

FOR THE RICE 200g brown rice 1 can organic full-fat coconut milk Juice of 1 lime Thumb-size piece of fresh ginger, roughly sliced into strips

FOR THE SALSA ½ mango, diced ½ pineapple, diced Handful of coriander, finely chopped Juice of 1 lime ½ red onion, diced Salt and pepper to taste

METHOD 1. Make your jerk marinade: combine all the ingredients for the jerk chicken – apart from the chicken – in a food processor. Blend until it forms a paste.

2. Place chicken legs in a bowl and rub the marinade into the meat. Make sure you work under the skin too – score it with a knife if you need to. Leave to marinade for at least 2 hours, overnight if possible.

3. Make your salsa by combining all the ingredients in a bowl. Season to taste and let stand for 20 minutes, or refrigerate until you need it.

4. When you are ready to cook the chicken, preheat the oven to 200C. Arrange chicken legs on a baking tray and cook for 30-35 minutes.

5. Meanwhile, make the rice. Combine rice and coconut milk in a pan and bring to the boil. When boiling, add about two fingers of boiling water, the lime juice and ginger. Cover, turn down the heat to a simmer, and cook for about 35 minutes or until the liquid has evaporated off. Take off the heat, leave the lid on, and set aside.

6. When the chicken is almost cooked through (still slightly pink at the bone), turn the oven onto grill and grill on high for 10 minutes, or until the skin is crispy and charred.

7. Fluff the rice and serve immediately with salsa and chicken.

Recipe by Ellie Vincent

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