Jerk chicken and mango traybake

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Score the chicken thighs almost through to the bone. Put in a large food bag with the jerk spice mix, a small handful of fresh thyme sprigs, 300g of mango pulp and olive oil. Seal the bag, then shake to coat the chicken.
2. Peel and quarter the shallots and put in a large roasting tin. Add the chicken and marinade, mix well, then cook in the oven for 30 minutes.
3. Remove from the oven and stir in the cooked basmati rice and tin of black beans. Return to the oven for 5 minutes until piping hot throughout. Drizzle with the remaining mango pulp, sprinkle with the spring onions and serve with the lime wedges for squeezing over.