Butterflied Jerk Chicken

Ingredients

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Method

1. To make the jerk seasoning, mix all the spices, the salt and the sugar together in a small bowl. Rub the olive oil and the seasoning all over the chicken, covering both sides well, and leave it to marinate while you get the rest of the dish going.
2. To make the hot sauce, put all the hot sauce ingredients in a medium saucepan over medium heat. Cover and cook for 30 minutes or until everything has softened. Cool slightly, then blitz with a stick blender until smooth. Leave to cool completely, then pour into a jar or sauce bottle.
3. To make the yellow rice, cook the rice your way, however you like to cook it, adding the turmeric and sultanas at the start. Keep it warm until you’re ready to serve.
4. While the hot sauce and rice cook, preheat a hooded barbecue to 200°C (or the oven to 200°C fan-forced). Cook the chicken skin-side up for 15 minutes.
5. Flip the chicken and cook skin-side down for 5 minutes or until slightly charred. Turn it skin-side up again and cook for a further 15 minutes or until cooked through and the juices run clear when tested. Rest before serving.
6. To make the salsa, while the chicken cooks, toss all the salsa ingredients together in a serving bowl and season. Refrigerate until ready to serve.
7. To make the callaloo, heat the olive oil in a large frying pan with a lid over medium–high heat. Cook the onion first, then add the garlic, chilli and capsicum, and cook for 3–5 minutes. Add the kale and stir it through, then pour over the coconut milk. Put the lid on and cook for 5 minutes, stirring often, until the kale has wilted and softened. Season.
8. Serve everything family style so everyone can build their own plate, with a good dollop of the hot sauce and extra coriander and lime.