Green chicken coconut rice and peas

Ingredients

• 1 garlic clove, roughly chopped
• 1 spring onion, bulb discarded, chopped
• 2 sprigs coriander, chopped
• 1 sprig parsley, chopped
• 1 sprig thyme, leaves only
• ½ lime, juice only
• dash hot pepper sauce (scotch bonnet-based)
• 4 chicken legs (bone-in, skin-on)
• salt and freshly ground black pepper
• 2 scotch bonnet peppers, seeds removed and chopped
• 3 garlic cloves, chopped
• 3 sprigs coriander, stem and leaves
• 50ml/2fl oz white vinegar
• 2 tsp caster sugar
• 4 tbsp vegetable oil
• marinated chicken (from above)
• 1 large onion, roughly chopped
• 2 garlic cloves, crushed
• ½ tsp ground allspice
• 2 sprigs thyme
• 250g/9oz basmati, or long grain white rice
• 200ml/7fl oz coconut milk
• 400ml/14fl oz chicken stock
• 400g/14oz kidney beans, drained
• 1 scotch bonnet, unpierced and unbruised
• salt and freshly ground black pepper
• 2 tbsp micro coriander
• 2 tbsp red amaranth

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