Ma's stew chicken with rice & peas

Put all the green seasoning ingredients into a mini food processor with a splash of water, season and whizz to a chunky marinade. Put the chicken pieces in a bowl, add the green seasoning, mix well, then cover and chill for a few hours (ideally overnight).

When you’re ready to cook, wipe off any excess marinade from the chicken (reserve the marinade). Set a large, heavy-based pan over a medium heat, then evenly sprinkle over the sugar and let it melt for 2-3 minutes, until it has changed from golden to a lovely dark brown colour (don’t take your eyes off it at this stage). Once the sugar has reached a coffee-like brown colour (it should be bubbling and smoking), add your chicken pieces and allow them to darken and caramelise on all sides, stirring regularly. Reduce the heat, pour in any remaining marinade, season and stir together, then cover with a lid. Cook for 30-40 minutes, stirring occasionally, until the chicken is cooked through, no pink meat remains and the juices run clear. Add 50-100ml water to make a gravy.

Meanwhile, heat the oil in a large pan over a low heat and fry the onion for about 5 minutes, stirring regularly. Add the garlic, thyme and allspice, then cook for another minute or so, until the aromas are released. Stir in the rice until the grains are well coated, then add the coconut milk, stock, Scotch bonnet, kidney beans and a pinch of salt. Mix well, bring to the boil, then lower the heat and simmer for 10 minutes, until the rice is just tender and the liquid has been absorbed – you may need to add a little extra hot water to ensure the rice is fully cooked. Remove the Scotch bonnet and thyme sprig. Serve the chicken with the rice and peas, ensuring you drizzle over a little of the gravy and a few extra drops of the pepper sauce.