Jerk chicken with roasted pineapple

Marinating • 30 minutes

Special equipment • food processor

SERVES 4

For the jerk marinade:

2 fresh red hot chiles, seeded

2 fresh green hot chiles, seeded

pinch of ground cinnamon

pinch of grated fresh nutmeg

pinch of sea salt

1 tsp freshly cracked black pepper

grated zest and juice of 2 limes

3 tbsp light or dark brown sugar

2 tbsp vegetable oil

handful of flat-leaf parsley

handful of fresh cilantro leaves

a few sprigs of fresh thyme leaves

1 whole chicken, about 3½lb (1.6g), disjointed into 2 each of legs, thighs, wings, plus 1 whole breast, cut into four equal pieces

1 x 20oz (535g) can pineapple chunks, drained

Method:

1 First, make the marinade. Combine the chiles, cinnamon, nutmeg, salt, pepper, lime zest and juice, brown sugar, oil, parsley, cilantro, and thyme in a food processor. Process to a paste, adding a little more oil if needed.

2 Using the tip of a sharp knife, deeply slash each chicken piece, then put in a plastic freezer bag. Add the jerk paste, seal the bag, and knead to work the paste into the chicken until the pieces are coated. Let marinate 30 minutes at room temperature.

3 Preheat the oven to 400°F (200°C). Loosely arrange the chicken in a roasting pan and roast for 40 minutes until golden and crisp. During the last 10 minutes of cooking, scatter the pineapple between the chicken pieces to brown lightly. Serve hot with rice.

Jerk chicken with roasted pineapple