Dean Edwards makes jerk chicken with pineapple coleslaw recipe on Lorraine.
The ingredients are: 4 chicken legs and 4 chicken thighs.
For the marinade: 1 onion, roughly chopped, 3 cloves garlic, 1 thumb sized piece ginger, 1 tsp ground allspice, 1 tbsp fresh thyme, Small grating nutmeg, 1⁄2 tsp cinnamon, 40ml olive oil, Juice 1 lime and 1 red chilli and 1 tbsp sugar.
For the pineapple slaw: 1⁄2 red cabbage, shredded, 1 red onion, very finely sliced, 1 carrot, 100g diced pineapple, Juice 1⁄2 lime, 3 tbsp mayonnaise and Lime wedges for serving.
To prepare the chicken dish, place all of the marinade ingredients into a mini blender then blitz until you have a fine paste.
Score the chicken with a knife then place into a large sealable freezer bag. Pour in the marinade then massage to make sure everything is covered. Refrigerate for at least two hours but overnight for best results.
Place all of the chicken portions onto a heavy based roasting tray then bake in a pre heated oven set at 200C/gas mark 6 for 1 hour or until the chicken has cooked through. You can crisp up the skin under a hot grill if you like.
For the slaw, place the cabbage, onion, carrot, pineapple and lime juice into a bowl along with the mayonnaise and mix until combined. Season with salt and pepper.