Sally Bee’s Caribbean jerk chicken recipe on Lorraine

Sally Bee served up a tasty Caribbean jerk chicken dish with rice and peas on today’s episode of Lorraine.

The ingredients for the jerk marinade: 1 big bunch spring onions, roughly chopped, 2 cm piece ginger, peeled, 2 cloves garlic, 1 small onion, chopped, 2 red chillies, deseeded, 1 tsp dried thyme, 1 tbsp fresh thyme leaves, Juice and zest of 1 lime, 2 tbsp soy sauce, 2 tbsp olive oil, 3 tbsp runny honey, 1 tbsp ground allspice, 12 chicken thighs, boned and skinned, 1 lime, halved and 1 lemon, halved.

For the rice and peas: 150g brown rice, 1 bunch spring onions, sliced, 2 large lemon thyme sprigs, 2 cloves garlic, finely chopped, 1 tsp ground allspice, 410g can kidney beans, drained and rinsed and 200g frozen peas – thawed.