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
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.