Spicy Grilled Pepper Chicken With Rice & Peas

Preheat the grill to medium-high and boil a kettle and before you start cooking, take your chicken out of the fridge, open the packet and let it air

Peel and finely slice your red onion[s]

Peel and finely grate (don't chop!) your garlic

Trim, then slice your spring onion[s] finely, separating the white parts from the green parts

Add your chicken to a bowl with your all purpose seasoning, ground turmeric, ground cumin, grated garlic and half of your ground allspice (you'll use the rest later!)

Add a drizzle of vegetable oil, a pinch of salt and pepper and half of your scotch bonnet paste (can't handle the heat? Go easy!)

Give everything a good mix up until fully coated

Add your creamed coconut and chicken stock mix to a heatproof jug and cover with 220ml [330ml] [440ml] boiled water

Give everything a good mix up until fully dissolved – this is your coconut stock

Rinse your basmati rice in a sieve under cold running water until the water runs clear (use your hands to really wash the grains!)

Add your kidney beans to a pot with a lid (no need to drain!) with all the bean water, the spring onion whites and the remaining ground allspice

Add your coconut stock and washed basmati rice, bring to the boil over a high heat and then give everything a good mix up

Once boiling, reduce the heat to very low, cover the pot with tin foil, then cover with a lid and cook for 12-13 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered for a further 10 min until serving – this is your rice & peas

Tip: Don't peek! Keep the lid on the whole time to get fluffy rice!

Meanwhile, add your marinated chicken, skin side up, to a tin foil-lined baking tray (or two!) with the sliced onion

Put the tray[s] under the grill and cook for 20 min, until nicely charred and cooked through (no pink meat!) – this is your grilled pepper chicken & onion

Add the remaining scotch bonnet paste to a heatproof bowl with a knob of butter

Put the bowl in the microwave and cook for 20-30 secs, then give it a good mix up – this is your scotch bonnet butter sauce