Jerk Style Spatchcock Chicken and Pineapple Chutney

Transfer the chicken to a lightly oiled baking tray (skin side up).

Season with salt and pepper and then drizzle over half of the jerk paste. Rub all over the chicken and then cover with foil. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Roast on the top shelf of your oven for 2P: 45-50 mins/3P + 4P: 60-65 mins. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there's no pink meat.  

Halfway through cooking, remove the foil and discard. Roast for the remaining time. 

While the chicken roasts, halve, peel and thinly slice the onion. Peel and grate the garlic.

Drain the kidney beans in a sieve. Zest and halve the lime. 

Add 2P: 100ml, 3P: 150ml, 4P: 200ml coconut milk to a jug along with the chicken stock paste and water (see pantry for amount). Mix together - you'll use this for your rice later.

Put the tenderstem on a baking tray, drizzle with oil and season with salt and pepper. Set aside.

Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. 

Add the garlic and jerk spice, stir and cook for a minute. Pour in your coconut stock mixture, stir in the rice, kidney beans and 0.25 tsp salt.

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).

Meanwhile, put the mayo in a medium bowl and add the olive oil and sugar for the dressing (see pantry for both amounts). Squeeze in the lime juice, season with salt and pepper and mix together. Add the slaw mix and mix again. Set aside.

When the chicken has 5 mins remaining, roast the tenderstem ® on the middle shelf until tender, 10-12 mins.

Once cooked, remove from the oven and leave to rest for 5 mins.

In a small saucepan, combine the sugar and water for the sauce (see pantry for both amounts) with the remaining coconut milk and jerk paste. Season with salt and pepper and bring to a boil. Once boiling, lower the heat and simmer until thickened, 2-3 mins. 

Taste and season with more salt and pepper if you feel it needs it.