Jerk chicken legs with rice and peas

Bring some Caribbean sunshine to your table with this fab roast.

Serves 4 PREP: 45 mins, plus marinating

2tbsp dark soy sauce 1tbsp tomato purée 3cm piece fresh root ginger, peeled, grated 1tbsp Schwartz Jamaican Jerk Seasoning 4tbsp lime juice 4 frozen chicken legs, thawed and skinned Low-calorie cooking spray 1 onion, finely chopped 2 garlic cloves, crushed ½tsp dried chilli flakes 250g dried long-grain rice 200ml chicken stock ½tsp dried thyme ¼tsp ground cinnamon 400g can kidney beans, drained

FOR THE SALSA

1 red pepper, diced 100g pineapple, diced 1 red onion, chopped 1 cucumber, diced 2tbsp fresh coriander, chopped

1 Mix soy sauce, purée, ginger, jerk seasoning and 2tbsp lime juice in a bowl. Slash each chicken leg with a knife, add to the marinade and coat well. Set aside for 1 hr. Preheat the oven to 200°C/180°C fan/ gas 6. Line a roasting tin with foil and spray with low-calorie cooking spray. Put the legs in the tin and roast for 30 mins, until cooked.

2 Meanwhile, spray a pan with low-calorie cooking spray and place over a low heat. Add onion, garlic, chilli and 2tbsp water, cover and cook for 5 mins. Uncover and stir in rice, stock, thyme, cinnamon, beans, 300ml boiling water and ½tsp salt.

3 Bring to the boil over a high heat then stir, cover and reduce the heat to low. Cook for 15 mins, turn off heat and leave to steam for 5 mins.

4 Mix the salsa ingredients and remaining lime juice in a bowl. Uncover the rice and fluff up the grains with a fork. Serve with chicken and salsa.