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Jerk chicken with coconut rice and pineapple relish

From: gourmettraveller.com.au
SERVES 4

125 ml (½ cup) white wine vinegar
125 ml (½ cup) dark soy sauce
1 Spanish onion, coarsely chopped
8 garlic cloves, coarsely chopped
5 spring onions, coarsely chopped
2 tbsp brown sugar
2 tbsp finely chopped ginger
2 tbsp coarsely chopped thyme
2 tbsp olive oil
1½ tbsp allspice
1 tbsp coarsely ground black pepper
1 habanero chilli, seeds removed, coarsely chopped
Juice of 1 lime
1 chicken (about 2kg), jointed
Coconut rice
360 ml coconut milk
200 gm long grain rice
1 spring onion, bruised, plus extra, thinly sliced, to serve
2 thyme sprigs
1 habanero chilli
200 gm drained canned red kidney beans, rinsed
Pineapple relish
½ pineapple, finely diced
2 tbsp lime juice, or to taste
1 tbsp brown sugar, or to taste
1 long red chilli, finely chopped
To serve: coriander

For jerk chicken, process ingredients (except chicken) in a food processor until smooth. Combine with chicken in a non-reactive container, toss to coat, cover and refrigerate overnight to marinate.

Preheat a kettle barbecue or char-grill pan to medium and cook chicken, turning and basting occasionally with marinade, until cooked though (20-25 minutes), cover loosely with foil and set aside to rest (5-10 minutes).

Meanwhile, for coconut rice, bring coconut milk, rice, bruised spring onion, thyme, chilli and 150ml water to the boil in a saucepan over medium heat. Cover with a tightly fitting lid, reduce heat to low and cook until almost cooked through (10-15 minutes). Add beans, cook until rice is tender (3-5 minutes). Remove from heat, stand until required, discard spring onion, thyme and chilli, then scatter with sliced spring onion just before serving.

Meanwhile, for pineapple relish, combine ingredients in a bowl. Just before serving, scatter with coriander. Serve with jerk chicken and coconut rice.

Note For the best flavour, cook the chicken in a kettle barbecue. Otherwise, you can use a char-grill pan. You'll need to begin this recipe a day ahead.