Jerk Spiced Chicken & Black Bean Bowl With Crème Fraîche

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, take your chicken out of the fridge, open the packet and let it air

Combine your jerk paste in a medium bowl with 1/2 tsp [3/4 tsp] [1 tsp] sugar and a little drizzle of olive oil and stir it all together – this is your jerk marinade

Add your chicken thighs to a baking tray (use tin foil to avoid mess!), drizzle with the jerk marinade (reserve the bowl) and put the tray in the oven for 17-18 min or until cooked through (no pink meat!) – this is your jerk spiced chicken

Tip: Cooking for 3 or more? Use 2 trays!

Heat a large, dry pot over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden, then transfer to a plate and reserve the pot

Tip: Watch them like a hawk to make sure they don't burn!

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Return the reserved pot to a medium-low heat with a small drizzle of vegetable oil

Once hot, add your diced onion with a small splash of cold water and cook for 4-5 min or until browned and softened

Chop your sweet potato[es] (skin on) into small, bite-sized pieces

Add the chopped sweet potato to the reserved bowl, cover with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 3-4 min or until the sweet potato is fork-tender

Once the onion has started to soften, add the chopped garlic with your ground smoked paprika and ground cumin

Stir it all together and cook for 30 secs or until fragrant

Once fragrant, add your black beans (no need to drain!) with the bean water to the pot with the cooked sweet potato and 100ml [130ml] [170ml] boiled water

Stir it all together and cook for 4-5 min or until thickened

Whilst the beans are cooking, trim, then slice your spring onion[s] finely

Once thickened, add your chicken stock mix, a generous pinch of salt and any juices from the cooked chicken and stir together – these are your smoky black beans