Jerk Chicken Traybake with Plantain & Black Beans

Ingredients

• 8 bone-in chicken thighs
• 2 ripe plantain
• 400 g tinned black beans
• 4 tbsp jerk seasoning paste
• 1 scotch bonnet chilli
• 4 spring onions
• 2 tbsp vegetable oil
• 2 lime

Method

1. 1

   Preheat oven to 210°C/190°C fan. Slash the chicken thighs deeply and rub all over with the jerk paste and the juice of one lime. Marinate for at least 10 minutes.

2. 2

   Peel the plantain and cut into thick diagonal slices. Finely chop the spring onions and scotch bonnet (wear gloves).

3. 3

   Drain the black beans and toss in a large roasting tin with the spring onions, scotch bonnet, and 1 tablespoon of oil. Season.

4. 4

   Nestle the chicken thighs skin-side up in the tin and arrange the plantain slices around them, drizzling with the remaining oil.

5. 5

   Roast for 45 minutes until the chicken is charred at the edges and cooked through and the plantain is golden. Serve with the remaining lime cut into wedges and rice and peas.