ROAST JERK CHICKEN & GREEN RICE

It's that time of year when people are thinking more about what they're eating, and maybe following a stricter diet, but that doesn't need to mean we have to cut out all the tasty things. This recipe for roast jerk chicken with "green" rice is so easy to follow and makes enough for 5-6 people, so it's a great option to cook if you've got a few people over for dinner or for a weekend lunch. It's on the healthier side, as I've used wholegrain basmati and wild rice (which is higher in protein than regular rice and has 30 times the amount of antioxidants) but it's still seriously delicious.

Serves 5-6

1 large free range chicken
1 x 330ml can beer
2 tbsp. Groovy Food High Five Oil (a blend of organic virgin cold pressed blend of camelina, avocado, virgin olive, oleic sunflower and toasted sesame seed oils which provides essential omega acids 3, 6 and 9 and Vitamin E)
1 tsp sea salt
1 jar Encona Jamaican Jerk Marinade

300g wholegrain basmati and wild rice (or you could just use wild rice, or red camargue rice)
Handful of greens beans
Bunch of spring onions
Bunch of coriander
2 red chillies
Encona Peruvian Amarillo Chilli Sauce

Preheat the oven to 220C. Rub the chicken all over with the high five oil then sprinkle with salt. Empty (drink) half the can of beer then place the chicken open end down over the beer can and put the whole thing on a roasting tray. Roast the chicken in the oven for 50 minutes. After this time, take the chicken out and spread the jar of jerk marinade over the chicken. I used a pastry brush to do this but if you don't have one you can spread it on with a knife. Put the chicken back in the oven for 20-30 minutes depending on the size of the chicken.

Once you've added the marinade to the chicken and put it back in the oven, put your rice on to cook - rinse the rice then cover with double the amount of water and bring to the boil. Reduce to a simmer and cook according to packet instructions (30 mins for the type of rice I used). During this time, finely chop the green beans, spring onions, coriander and red chilli.

Once the chicken is done (insert a skewer and check that the juices that run out are clear and not pink) remove from the oven, carefully take the chicken off the beer can, cover the chicken with foil and leave on a plate to rest for 10-15 minutes. Put the sauces from the chicken, and the beer from the can, into a saucepan, scoop the layer of fat off the top, and heat the gravy til it's boiling and reduced by half.

Drain the rice and add all the chopped greens beans and half of the spring onions and coriander. Cover the pan with foil til you're ready to eat.

Carve the chicken up into chunks and top the pile of meat with the remaining spring onions and coriander, and the chopped chilli.

Serve with the green rice, gravy and some Amarillo chilli sauce on the side.