Jamaican Jerk Chicken

In a medium bowl, add the free-range chicken thigh and the mild Caribbean jerk spice blend. Add the 1/2 of the salt (use suggested amount) and a drizzle of olive oil and toss to coat the chicken. Set aside.

Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add 3/4 of the red onion and the garlic and cook for 4 minutes, or until soft. TIP: Cook all the onion and leave it out of the salsa if you prefer. Add the basmati rice and stir to coat. Add the water (for the rice) and 1/2 of the salt (use suggested amount). Bring to the boil over a high heat, then cover with a lid and reduce the heat to low. Simmer for 15 minutes, or until the rice is soft and the liquid has been absorbed. Stir through the baby spinach leaves.

While the rice is cooking, heat a medium frying pan over a medium-high heat. Add the pineapple slices and cook for 2-3 minutes on each side, or until lightly blackened. Remove from the pan and roughly chop. Transfer to a medium bowl and add any remaining red onion, the long red chilli (if using), coriander and a dash of the pineapple juice. TIP: Some like it hot but if you don't just hold back on the chilli. Season with a pinch of salt and pepper, mix together and set aside.

Return the same frying pan to a medium-high heat and add a drizzle of olive oil. Add the ** jerk chicken** and cook for 4-5 minutes on each side, or until golden and cooked through. TIP: Don't worry if the jerk spice blend burns a little in the pan, this adds to the traditional jerk flavour!