Jerk chicken

Ingredients

For 4 portions

• 🍗 4 legs chicken leg, with skin (raw, bone-in)
• 🧅 4 medium spring onions
• 🌶️ 2 small chilli peppers, red hot
• 🧄 4 cloves garlic
• 🪴 3 centimeters ginger
• 🌿 2 Tsp allspice
• 🌿 6 sprigs fresh thyme
• 🍚 1 Tbsp brown sugar
• 🥣 3 Tbsp soy sauce
• 🍋 4 Tbsp lime juice
• 🏺 2 Tbsp sunflower oil
• 🥬 150g kale
• 🍊 0.5 pieces pomegranate
• 🏺 1 Tbsp olive oil

Method

1. Roughly chop the spring onions, chillies, garlic and ginger, and strip the leaves from the thyme sprigs. Blend them with the allspice, brown sugar, soy sauce, 3 Tbsp of the lime juice and the sunflower oil into a thick, fragrant paste.
2. Slash the chicken legs deeply in several places. Rub the jerk paste all over and into the cuts. Cover and marinate for at least 2 hours (overnight in the fridge is better).
3. Preheat the oven to 200 °C. Place the chicken on a baking tray or in a roasting tin and roast for 40–50 minutes, turning once, until the skin is deeply coloured and slightly charred in places and the juices run clear.
4. Meanwhile, make the salad: strip the kale from its stalks and tear it into bite-size pieces. Massage it for a minute with the olive oil, the rest of the lime juice and a pinch of salt until it softens. Scatter over the pomegranate seeds.
5. Rest the chicken for 5 minutes, then serve it on the kale salad. Good with rice and peas too.