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small bunch spring onions, chopped
thumb-sized piece ginger, chopped
3 garlic cloves
1 red chilli, seeds removed if you don't like it too hot
small handful coriander, stalks roughly chopped and leaves picked
1 tbsp thyme leaf
zest and juice 1 lime, plus 1 lime cut into wedges to serve
1½ tsp ground allspice
2 tbsp sunflower oil
8 chicken drumsticks
300g long grain rice
400g can kidney bean, rinsed and drained
500ml chicken stock
1 ripe mango, peeled, stoned and cut into bite-sized chunks
200g Pimento Hill Mango Chutney, plus extra to serve


    1. Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
    2. Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
    3. Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the Pimento Hill Mango Chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra Pimento Hill Mango Chutney, if you like.