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| Jerk chicken with red onion flatbread |
Serves 4
If you're short on time, you could substitute the red onion flatbreads with store-bought naan
Jerk chicken with red onion flatbread ingredients: 30ml extra virgin olive oil. 2 spring onions, chopped. 2 garlic cloves, chopped. 5cm piece ginger, chopped. 2 tsp ground allspice. 1 tsp dried chilli flakes. 1 tbs thyme leaves, chopped, plus extra to serve. 1 tbs honey. 8 chicken thighs (bone in) Juice of 1 lime, plus wedges to serve. 1 and 1/2 cups (225g) self-raising flour. 1/2 tsp baking powder. 3/4 cup (200g) thick Greek-style yoghurt. 1/2 small red onion, thinly sliced. 2 corn cobs, husks removed
Jerk chicken recipe: Place the oil, spring onion, garlic, ginger, allspice, chilli flakes, thyme and honey in a food processor and whiz until smooth. Transfer to a bowl, add chicken and turn to coat. Cover and refrigerate for 4 hours or overnight to marinate. Preheat a barbecue or chargrill pan to medium-low. Season chicken and cook, turning occasionally, for 30-35 minutes until charred and cooked through. Transfer to a platter, squeeze over lime juice and rest for 5 minutes. Meanwhile, to make flatbreads, place flour, baking powder and yoghurt in a bowl and work into a slightly sticky dough, adding a little water if necessary. Turn out onto on a lightly floured surface and knead until smooth. Divide into 4 equal balls and roll each out into a 2mm-thick oval. Press red onion into one side of each oval, then cook on the barbecue for 1-2 minutes each side until charred. Cook corn cobs in a pan of boiling water for 1-2 minutes until just tender, then drain. Cut each cob into 6 even slices, then cook on the barbecue for 1-2 minutes each side until charred. Top the chicken with extra thyme and serve with the flatbreads, corn and lime wedges to squeeze over
