Jerk chicken but with the emphasis on flavour rather than just being hot.

• 1 Large dried red chilli
• 1 Tablespoon dried Oregano
• 2 Teaspoons Cumin seeds
• 1 Teaspoon Coriander seeds
• 5 cloves of Garlic
• 1 Teaspoon ground Turmeric
• A couple of pinches of mustard
• A good dose of Olive Oil
• Packet of Sainsbury’s Free-Range Chicken (about 8 thighs and drumsticks)

Break the chilli open and chuck all the seeds away. You could leave them in but don’t expect the kids to eat their tea if you do! Put the chilli, oregano, cumin and coriander seeds in a coffee grinder or pestle and mortar and grind them finely.
Put the garlic, turmeric, mustard and olive oil in the blender. Add the ground up herbs and spices. Blend ’till sludgy. Is there enough sludge to cover all the chicken? If not add more olive oil. Now add some salt and ground pepper.
Get a shallow-ish roasting tray and pour the sludge into it. It should be big enough for there to be a single layer of chicken but not so big that there are big spaces in between the pieces. You’re pouring the sludge in first so that you don’t have to keep washing your hands after you handle the chicken.
Open the chicken packet, add the pieces to the sludge and then marvel at how much packaging you’re about to throw away. Work the sludge into the chicken pieces, getting it under the skin as much as possible. Arrange the pieces so that each one has a bit of space around it - you want the skins to be crisp.
Cook in the oven at 180 degrees if it’s a fan assisted oven, more if it’s not. They’ll need 30 to 45 minutes but it’s hard to over-cook them so be generous with the time.

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