Ingredients

1 tablespoon ground allspice

1 tablespoon ground black pepper

1 tablespoon dried chilli flakes

2 teaspoons muscovado sugar

2 tablespoons runny honey

a small handful of flat-leaf parsley

a small handful of coriander

2 scotch bonnet chillies

1 garlic clove

a smallish thumb sized piece of fresh ginger, peeled and roughly chopped

2 spring onions, trimmed and finely sliced

2 tablespoons olive oil

4 skinless chicken breasts

 Method

Put the chilli, garlic and ginger into a food processor and pulse until finely chopped. Add the rest of the ingredients except the chicken and pulse again until you get a thick paste. Don’t over do it – you want a bit of texture in there.

Put the chicken breasts into a sandwich bag and pour in the marinade. Massage well through the polythene – this saves you having to handle the marinade too much – those scotch bonnet chillies are pretty potent!

Leave to marinate in the fridge for at least an hour or two – longer is better.

Place in a roasting tin in a hot oven (220°C / 400°F / gas mark 6) until cooked through but still moist around 25 – 35 minutes depending on the size of your chicken breasts.

Serve with mashed sweet potato.