Jerk chicken and coconut rice with mango salsa

Jax Hamilton's winning dish represents iconic Jamaican cuisine.

To make jerk seasoning:

5	Spring onions, roughly chopped
¼ cup	Brown sugar
4	Garlic cloves
4	Red chillies, or use scotch bonnet peppers
¼ cup	Allspice
½ tsp	Ground nutmeg
1 Tbsp	Freshly ground black pepper
¼ tsp	Ground cinnamon
1 to taste	Salt
1	Lime, juice to taste
8	Boneless chicken thighs, skin on (Main)
1 to fry	Olive oil

To make coconut rice:

6	Garlic cloves, peeled
1 cup	Canned black beans, drained and rinsed
1 sprig	Fresh thyme
1 cup	Basmati rice, washed
250 ml	Coconut cream

To make mango salsa:

1	Red chilli, deseeded and finely diced
1	Mango, or use a 425g can of mango
1	Lime
1	Spring onion, finely sliced
1 to taste	Salt & freshly ground pepper

Directions

1. Preheat the oven to 180 degC. To make the jerk seasoning, place all the ingredients except salt, lime juice and chicken in a blender and pulse to a smooth paste.
2. Taste and season with the salt and lime juice. Spread a good measure of jerk seasoning on the skin of each chicken thigh.
3. Fold the thighs in half and secure with a skewer. Set aside.
4. To make the coconut rice, place one cup of water in a saucepan with the black beans, garlic and thyme and bring to a simmer.
5. Simmer for two minutes, then add the coconut cream and rice. Turn the heat down, cover and cook for 20 minutes until the liquid is absorbed and the rice is cooked.
6. Drain and remove the thyme sprig.
7. Heat a large ovenproof frying pan over medium-high heat. Pan-fry the chicken skin-side down in a little olive oil until golden.
8. Turn, then place the pan in the oven for 20 minutes.
9. To make the salsa, remove the skin from the fresh mango, if using.
10. Dice the mango into 5mm pieces. Add chilli and spring onion.
11. Season with lime juice, salt and pepper and gently toss to combine.
12. To serve, firmly push the rice and bean mixture into a greased ramekin, then turn out on to a serving plate.
13. Remove the skewers from the chicken and slice each thigh in half.
14. Place four chicken halves on each plate and drizzle with the pan juices. Top the chicken with the salsa.