1

Using a food processor, process the allspice, chilli flakes, sugar, thyme, chopped fresh chilli, garlic, ginger and chopped shallot until a chunky paste forms.

2

Cut 2 deep slashes to the bone on the smooth side of the chicken. Place chicken in a ceramic or glass dish. Rub spice mixture over chicken and into slashes. Cover and place in the fridge for 1 hour or overnight to marinate.

3

Preheat oven to 240°C. Line a large shallow baking tray with foil. Lightly spray foil with oil. Place the chicken in a single layer on the foil. Lightly spray with oil. Sprinkle with the salt. Bake for 35 minutes or until lightly charred and cooked through.

4

Meanwhile, heat the rice following packet instructions. Heat the oil in a large frying pan over medium-high heat. Add thyme, sliced shallot and garlic. Cook, stirring, for 1 minute or until fragrant. Add the rice and beans and cook, stirring, until heated through. Discard thyme sprigs. Season with salt and pepper.

5

Serve the chicken with the rice mixture, lime wedges and coriander.