Carribean Jerk Chicken

Place the olive oil, red onion, garlic, ginger, brown sugar, HelloFresh Cajun seasoning, birdseye chilli, salt and pepper into a food processor and blend until smooth. You can achieve a similar result by bashing all of the ingredients in a mortar and pestle. Place the chicken thigh fillets on a lined baking tray and rub over the jerk paste and place in the oven for about 25-30 minutes or until the chicken is cooked through.

Bring the coconut milk (be sure to measure out the correct amount), rice, and water to the boil in a saucepan over a medium heat. Cover with a tightly fitting lid, reduce the heat to low and cook for 10-15 minutes or until almost cooked through. Add the kidney beans and cook for a further 3-5 minutes until the rice is tender. Remove from the heat, stand until required, and then toss through the coriander.