Fiery Allspice Chicken With Pineapple Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add the ground allspice, ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), 1 tsp [1 1/2tsp] [2 tsp] black pepper and a very large pinch of salt to a plate

Mix all the spices together – this is your allspice seasoning

Add the chicken thighs to the allspice seasoning and turn them until they're fully coated in all the spices

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated chicken (skin-side down) and cook for 7-8 min, until the skin is crispy

Meanwhile, peel and finely dice the brown onion[s]

Cut your red chilli[s] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Boil a kettle

Once done, transfer your browned chicken to a baking tray and set aside

Return the pan with the remaining oil to a medium heat

Once hot, add the diced onion and pepper strips and cook for 3-4 min or until softened but not coloured

Meanwhile, chop the creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and chicken stock mix in 250ml [375ml] [500ml] boiled water – this is your coconut stock

Once the onion and pepper have softened, add most of the chopped chilli (not a fan of spice? Just add a little!) and cook for 1 min or until fragrant

Meanwhile, drain and rinse your black beans

Add your basmati rice and your drained black beans to the pan and cook for 1 min

Add your coconut stock and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-15 min or until all the stock has absorbed and the rice is cooked – this is the coconut rice

Meanwhile, put your browned chicken in the oven and cook for 12-15 min or until the chicken is cooked through (no pink meat!) – this is your fiery allspice chicken

Trim, then slice your spring onion[s] finely

Drain and finely chop your pineapple

Combine the chopped pineapple, half the sliced spring onion (save the rest for garnish!) and your reserved chopped red chilli in a bowl – this is your pineapple salsa