Jerk chicken with plantain and coconut rice

Method

1. Preheat the oven to 180C/gas 4. Sprinkle the flour on a plate and season generously with cayenne pepper, salt and freshly ground pepper.

2. Coat the plantain slices in the seasoned flour.

3. Heat the vegetable oil in a frying pan. Add the plantain and fry until crisp, browning on both sides. Set aside.

4. Rinse the rice with cold water to clean out excess starch, washing it until the water runs clear. Drain.

5. Place the rice, water and coconut cream in a heavy-based saucepan. Season with salt.

6. Bring to the boil, cover, reduce the heat and cook over a low heat for 10 minutes until the rice is tender and the water has been absorbed.

7. Remove from direct heat and stir in the fried plantain and the chilli.

8. Divide the rice between 6 pieces of banana leaf or kitchen foil, each about 30 X 20cm.

9. Top each portion of rice with a sprinkling of coriander, then wrap the banana leaf around the filling, securing each banana leaf parcel with a skewer.

10. Place the parcels on a baking sheet and bake in the oven for 5 minutes.

11. For the chicken, roll the chicken drumsticks in the jerk seasoning, coating well.

12. Heat the vegetable oil for deep-frying in a wok or deep fat-fryer. Deep-fry the chicken drumsticks for 8-10 minutes, until golden and cooked through, then drain on kitchen paper.

13. Serve the jerk chicken with the plantain rice parcels and a bottle of Jamaican hot sauce.