• Preparation Prep time 35mins with pre made marinade, 45 mins using self-made marinade: 2 hours minimum for marination
• Cooking time: 2 hrs

For the marinade

• 1 sml bunch of spring onions
• 2 cloves of garlic
• 1 whole scotch bonnet pepper
• 2 tblespns of Soy sauce
• 1 tblespn of veg oil
• 1 Tblespn brown sugar
• 1 teaspn ground all spice
• 1 teaspn salt
• 2 teaspns fresh time
• 1 teaspn black pepper
• ½ teaspn nutmeg
• ½ teaspn ground cinnamon
• 1 onion diced
• Place in a blender and add water to create a paste marinade
• You can also buy a pre-made marinade
• 4 Lge chicken legs and slash through the skin on the thigh and drum for marinade to penetrate and place in a plastic bag with the marinade. Coat the legs in the marinade Leave for a minimum of 2 hours.
• Cook in a baking dish in the centre of a pre-heated oven at 180°C for 45mins basting occasionally.

For the rice and peas

• 1 medium onion, 300g easy cook rice, 1 tin of coconut milk, 1 tin of red kidney beans. A little oil and 300ml of water

Method

Chop the onion finely and fry in a saucepan in the oil over a medium heat. Add the rice and fry for 5mins then add water and coconut milk and bring to the boil while stirring. Then turn down to a low setting. Place on the lid and cook very slowly for 15-20mins. Add the washed kidney beans and stir into the rice, replace the lid, and turn off the heat and leave for 15mins.
Serve along side the legs and garnish with a little of thinly sliced spring onion