Jerk-style drumsticks with rice & beans

• Chicken drumsticks1kg
• Smoked paprikastore cupboard1 tsp (5g)
• Mild chilli powderstore cupboard½ tsp (2.5g)
• Dried mixed herbsstore cupboard1 tsp (3g)
• Clear honey1 tbsp (15g)
• Garlic3 cloves
• Basmati rice300g
• Red kidney beans1 × 400g tin
• Coconut milk1 × 400ml tin
• Vegetable oilstore cupboard1 tbsp (15ml)

Plus salt and pepper. About £4.35 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Mix 1 tsp smoked paprika, ½ tsp chilli powder, 1 tsp mixed herbs, 1 tbsp honey, 2 crushed garlic cloves, 1 tbsp oil and salt. Rub over 1kg chicken drumsticks in a roasting tin.

3. 3

   Roast for 40-45 minutes, turning halfway, until cooked through (no pink near the bone).

4. 4

   Meanwhile, put 300g rinsed rice, 1 tin coconut milk, 300ml water, 1 crushed garlic clove and a pinch of salt in a pan. Bring to the boil, cover and simmer gently for 15 minutes.

5. 5

   Stir in 1 drained tin kidney beans, cover and leave off the heat for 5 minutes. Serve with the chicken.