Jerk Chicken with Rice and Beans and a Creamy Avocado Salsa

Peel onion, reserve half for marinade, finely dice the remaining onion. Roughly chop coriander stems, pick leaves and roughly chop. Quarter cherry tomatoes. Peel and dice the avocado.

Preheat BBQ if using. Combine the unchopped half of the onion, coriander stems, chilli, brown sugar, all but 1 tsp of spice mix and soy in a blender and blitz till smooth. Coat the chicken with the spice mix. Massage it into the skin and flesh really well to ensure it coats. Marinate for at least ten minutes but more if you can.

Tip! If you can do this in advance it will deepen the flavour considerably. If you don't love heat you can remove the seeds from the chilli or omit completely.

Heat a pot over medium heat. Add half of the diced onion and remaining spice mix. Saute for 1-2 minutes until fragrant. Add the rice and toast for 1 minute. Add the coconut milk, kidney beans, pinch of salt and 1 cup of water. Bring to a boil then reduce heat and simmer until liquid has absorbed and rice is cooked. Keep warm.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Lightly oil a hot BBQ or grill plate and cook chicken for 5 minutes, turn and cook for a further 5 minutes or until cooked through. Set aside to rest.

Tip! If you feel it's getting too dark drop the temp and cook a little longer or pop in a 180 degree oven to finish.

Combine the avocado, cherry tomato, remaining onion and most of the coriander leaves. Season to taste.

Fluff rice and divide amongst plates, slice chicken if desired and add to plates. Top with salsa and the remaining coriander. Enjoy with a cold beer!

Peel onion, reserve half for marinade, finely dice the remaining onion. Roughly chop coriander stems, pick leaves and roughly chop. Quarter cherry tomatoes. Peel and dice the avocado.

Preheat BBQ if using. Combine the unchopped half of the onion, coriander stems, chilli, brown sugar, all but 1 tsp of spice mix and soy in a blender and blitz till smooth. Coat the chicken with the spice mix. Massage it into the skin and flesh really well to ensure it coats. Marinate for at least ten minutes but more if you can.

Tip! If you can do this in advance it will deepen the flavour considerably. If you don't love heat you can remove the seeds from the chilli or omit completely.

Heat a pot over medium heat. Add half of the diced onion and remaining spice mix. Saute for 1-2 minutes until fragrant. Add the rice and toast for 1 minute. Add the coconut milk, kidney beans, pinch of salt and 1 cup of water. Bring to a boil then reduce heat and simmer until liquid has absorbed and rice is cooked. Keep warm.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Lightly oil a hot BBQ or grill plate and cook chicken for 5 minutes, turn and cook for a further 5 minutes or until cooked through. Set aside to rest.

Tip! If you feel it's getting too dark drop the temp and cook a little longer or pop in a 180 degree oven to finish.

Combine the avocado, cherry tomato, remaining onion and most of the coriander leaves. Season to taste.

Fluff rice and divide amongst plates, slice chicken if desired and add to plates. Top with salsa and the remaining coriander. Enjoy with a cold beer!