SWEET POTATO ZOODLES WITH JERK CHICKEN

Serves 6

12 chicken drumsticks 60ml (4 tbsp) olive oil ½ pineapple, peeled and cut into 1cm thick small wedges 1 red onion, finely chopped 1 long red chilli, deseeded and finely chopped ½ bunch coriander, roots and stems washed and finely chopped, sprigs reserved Zest and juice of 1 lime, plus extra lime cheeks, to serve Sea salt and freshly ground black pepper 800g sweet potatoes, made into noodles

using a spiraliser Jerk marinade:

1 small onion, coarsely chopped 3 spring onions, coarsely chopped 2 long red chillies, deseeded but veins left in, chopped 60ml (¼ cup) coarsely chopped coriander 3 garlic cloves, crushed 3cm knob of ginger, peeled and finely grated 30ml (2 tbsp) brown sugar 15ml (3 tsp) ground allspice 10ml (2 tsp) thyme leaves 10ml (2 tsp) salt 5ml (1 tsp) freshly ground black pepper 2.5ml (½ tsp) ground cinnamon 15ml (1 tbsp) cider vinegar

To make the jerk marinade, combine all the ingredients in a processor and blitz until a smooth and wet paste forms.

Place the chicken in a large zip-lock bag and add the marinade. Seal and toss to coat. Place in the fridge for at least 30 minutes, or overnight.

Preheat a lidded barbeque (like a

Weber) to 180°C. (Or roast in the oven as I did.) Remove chicken from the bag and drizzle with 15ml (1 tbsp) of the oil. Place on the barbecue grill, shut the lid and reduce the heat to medium. Cook, turning every 10 minutes, for 40-45 minutes, until the chicken is well charred and cooked through. After chicken has been cooking 30 minutes, drizzle the pineapple with 1 tbsp of the oil. Cook on the barbecue for 5 minutes each side. Transfer to a tray with the chicken, cover loosely with foil and rest for 5 minutes.

While pineapple is grilling, combine the onion, chilli, coriander roots and stems, lime zest and juice in a bowl. Season. Once the barbie is free, drizzle the flat plate with the remaining oil and add the sweet potato noodles. Barbecue for 3 minutes, or until slightly softened but not completely wilted. Transfer to a serving platter. Top sweet potato with pineapple and chicken and spoon on the onion mixture. Scatter with the coriander sprigs and serve with lime cheeks.