INGREDIENTS :

For the marinade

1 tbsp ground allspice

1 tbsp ground black pepper

1 tsp cinnamon

1 tsp ground nutmeg

1 tbsp fresh thyme leaves, picked from woody stem

1 bunch spring onions, finely chopped

2 scotch bonnet chillies, finely chopped

2 tbsp dark brown sugar

1 tsp salt

1 tbsp white wine vinegar

good drizzle of olive oil
6 chicken legs
400g basmati rice

400ml coconut milk

water

1 tin kidney beans,

1 tsp ground allspice

5 sprigs of thyme

1 scotch bonnet chilli, left whole
Preheat your oven to 180 degrees

Mix marinade and pour over chicken legs, then cover in foil and place in fridge to marinate for at least 20 mins. When ready to cook, place in hot oven for 40 minutes covered in foil, then remove the foil, baste chicken and cook for another 20 minutes until the chicken is cooked through and golden.
Wash rice, add to pan with coconut milk and water to 3cm above rice, add kidney beans, allspice, thyme and a whole scotch bonnet pepper, bring to boil and simmer for 10 minutes or until rice is cooked through, add extra water if needed.