Jerk Chicken with Rice and Peas and Jalapeno Flatbread

Why isn't Caribbean food more of "a thing" in this country? Among the diverse cultural cuisines that have enriched this country over the past 50 to 60 years, Caribbean cooking seems to be disproportionately under-represented. Visit any town in the UK and you won't have any trouble encountering the ubiquitous Indian, Chinese and kebab takeaways. Delve a little deeper and you will likely find an Italian or pizzeria, possibly a Mexican, a tapas bar, piri-piri chicken or even a rib-shack with its Deep South smoky flavours. But where is the goat curry and jerk chicken? Unless you visit an area with a strong Caribbean community – Brixton immediately comes to mind in my recent experience – the tastes of Jamaica, Barbados, Trinidad et al are largely absent on British streets.
Things may be changing at the numerous and excellent food markets that are appearing, where pop-up stalls selling Caribbean cuisine mix aromas with those of Vietnam and North Africa and Middle East. And, of course, the success of Levi Roots and his reggae, reggae sauces are a common sight on the shelves of every supermarket. But a successful chain of Caribbean restaurants that'll tap into the success of Nando's? Maybe it'll be the next trend.
Jerk chicken is best cooked over hot coals, but is equally as good in the oven and then browned off at the end for that crispy skin. If barbecuing, cook for 40 to 50 minutes over a medium heat, turning frequently. The method below is for an oven.

Ingredients (serves 4)
1tbsp allspice berries
1tbsp black peppercorns
1tbsp dried chilli flakes
1/2tbsp muscovado sugar
2tbsp runny honey
a few sprigs flat-leaf parsley
a few sprigs fresh coriander
2 scotch bonnet chillies
1 glove garlic
3cm piece fresh ginger, peeled
2 spring onions, trimmed and finely sliced
olive oil
4 chicken thighs, skin on
4 drumsticks, skin on

For the flatbreads:
250g self-raising flour
250g yoghurt
1/2tsp baking powder
1 jalapeno chilli, finely sliced

For the rice and peas:
50ml vegetable oil
1 onion, finely chopped
300g long-grain rice
400ml water
400ml coconut milk
400g tin kidney beans, rinsed and drained
3tbsp fresh thyme
salt and pepper
fresh coriander to garnish

Method
1. Pound the allspice berries, peppercorns and chilli flakes in a pestle and mortar, then add the sugar and honey.
2. Finely chop the herbs, chillies, garlic and ginger and add to the mix.
3. Add the green parts of the spring onion and a good drizzle of olive oil. Mix well.
4. Pour marinade over the chicken and thoroughly coat. Marinate in fridge for a couple of hours, preferably overnight.
5. Heat an oven to 200C/gas 6 and cook the chicken for 25 to 30 minutes, finishing off in a grill pan for that charred, smoky effect.
6. For the flatbreads, mix the flour, yoghurt, baking powder and pinch of salt in a bowl. Knead on a lightly floured surface.
7. Divide into four pieces and roll each one into a circle about 2mm thick. Scatter over the jalapeño and push in.
8. Rub a grill pan with olive oil and cook the flatbreads for two to three minutes per side.
9. For the rice and peas heat the oil in a frying pan and fry the onions until translucent.
10. Add the rice, stir well and add the water and coconut milk.
11. Bring to the boil and add the kidney beans and thyme. Cover and simmer for about 20 minutes until the rice is cooked.
12. Season and garnish with coriander.