Caribbean Style Chicken and Roasted Vegetable Stew

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the everything cooks, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. 

In a small bowl, combine the yoghurt with half the coriander. Season with salt and pepper, then set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and fry, 5-6 mins.

Add the kidney beans, garlic and Caribbean style jerk. Cook, stirring, for 1 min.

Add the veg stock paste, chopped tomatoes, sugar and water for the sauce (see pantry for both amounts) to the pan.

Bring the stew to the boil, then lower the heat medium. Simmer until slightly reduced, 6-8 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

When there are 5 mins left of veg roasting time, drizzle over the honey and return to the oven for the remaining time. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once the stew is reduced, stir through the roasted veg. Season with salt and pepper if needed. Add a splash of water if the stew is a little too thick.