Caribbean Chicken & Coconut Rice

Slice the chicken thigh in half. In a medium bowl, add the mild Caribbean jerk seasoning, salt (for the chicken) and a drizzle of olive oil. Add the chicken thigh and toss to coat. Set aside.

In a medium saucepan, add the coconut milk, the water and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. When the rice is done, stir through the baby spinach leaves until wilted. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, heat a medium frying pan over a high heat. Add the pineapple and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl, then add the tomato, cucumber, long red chilli (if using), mint and the pineapple juice (2 tbs for 2 people / 1/3 cup for 4 people). Season to taste with salt and pepper, mix well and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until golden and cooked through, 10-14 minutes.

TIP: Don't worry if the spice blend burns a little in the pan, this adds to the Caribbean flavour! TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed.