Jamaican chicken with mango rice & beans

I love one pots and tray bakes, on days when I'm tired these work well for me. I love preparing everything and just popping the tray into the oven and forgetting about it till the food is ready.

N.B use half a chilli if kids will be eating. I like it hot but not everyone else does.

Serves 4 • Prep 20 mins plus marinating • Cook 1hr 10 mins

Bunch spring onions chopped
4cm ginger / thumb size piece chopped
3 garlic cloves
1 red chilli, seeds removed ( if you like it super hot leave them in)
Handful coriander, stalks roughly chopped and leaves picked
1tbsp thyme leaves
Zest and juice 1 lime, plus cut into wedges to serve
1 1/2 tsp ground allspice
2 tbsp sunflower oil
1 tray chicken drumsticks
300g long grain rice
400g can kidney beans, drained and rinsed
500ml chicken stock
1 ripe mango peeled, stoned and cut into bite sized chunks
200g mango chutney plus extra to serve

Place spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest, lime juice, allspice and oil into a food processor and blend into a paste. Pour over the chicken drumsticks and leave to marinate for an hour or overnight.

Heat oven to 180oC / 160oC fan / gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove chicken from marinade and set aside

Mix stock with marinade and pour over the rice and beans. Place drumsticks and mango ontop. Cover tightly with foil and bake for 30 mins.

Remove tray from oven. Remove foil increase oven temp to 220oC / 200oC fan / gas 7. Spoon mango chutney over chicken and return to the oven uncovered for approx 30 mind or until chicken is browned and there is no liquid in the tray.

Fluff up the rice with a fork and scatter with coriander. Serve with lime slices and extra mango chutney if you fancy.