Jamaican Jerk Chicken Thighs with Charred Tomato Black Rice Salsa

Ingredients

For the Paste (makes enough for 4 batches and freezes well)

• 60g (2.1 oz) honey 

• 160g (5.6 oz) dark soy sauce 

• 160g (5.6 oz) Worcestershire sauce 

• 16g (0.56 oz) fresh thyme sprigs 

• 12g (0.42 oz) salt 

• 1 tbsp 5-spice powder 

• 1 tbsp ground black pepper 

• 1 tbsp ground cinnamon 

• 1 tbsp ground cloves 

• 1 tsp ground nutmeg 

• 85g (3 oz) tamarind puree 

• 1 tbsp ground allspice 

• 75g (2.6 oz) brown sugar 

• 1-2 Scotch bonnet chili, chopped 

• 1 medium brown onion, chopped 

• 4 garlic cloves 

• 160g (5.6 oz) spring onions (roots removed) 

• 90g (3.2 oz) fresh ginger 

• 3 limes (juice only) 

• 120g (4.2 oz) cider vinegar 

• 100ml (6.5 tbsp) olive oil 

• 1 fresh bay leaf 

For the Chicken

• 1 kg (2.2 lbs) chicken thigh fillets 

Charred Tomato Black Rice Salsa

• 6 Roma tomatoes, halved 

• 30 ml (2 tbsp) olive oil 

• Salt and pepper 

• 1 tsp dark brown sugar 

• 2 cloves garlic, crushed 

• 1 small red chili, seeded and diced 

• Juice of 1 lime 

• 30ml (2 tbsp) olive oil 

• 1 small red onion, finely diced 

• 4 baby Lebanese cucumbers, sliced 5mm (0.2 in) thick 

• 2 cups cooked black rice 

• 1 cup coriander sprigs 

• 2 limes, cut into halves