Homemade Jerk Chicken

1- Rub the chicken with some allspice, all purpose seasoning, paprika, ground cinnamon and dried mixed herb before covering and if possible leaving overnight (or at least a few hours)

2- When the chicken is seasoned add the allspice, bay leaves, all purpose seasoning, salt, garlic powder, 2 chopped scallions, chillis, cinnamon, ginger, dried mixed herb and the white wine vinigar to a blend and blend until liquidised, this should be a light brown colour.

3- Pour some olive oil in a frying pan and add the chicken, skin side down. Fry for roughly 5-10 minutes before removing. Pour the jerk sauce from the blender into a baking dish and add the chicken on top of it skin side up. Place into a preheated oven at gas mark 7 for 10-15 minutes or until cooked through

4- While the chicken is cooking grate about a quatre of a bar of cream cocnut into a dish and leave. Chop the remaining 2 scallions and add some oil to a pan. Add the scallion and as much rice as desired then pour over about enough water to cover about 1cm above the rice. Add the cream cocnut grating and stir. Bring to the boil then reduce the heat and leave to absorb the water with the lid on the pan.

5- Remove the chicken from the oven and pierce the thickest part with a skewer. If the juices that run from the chicken are clear it should be cooked through