Blackened Man Rub Chicken with Caribbean Dirty Rice

Let’s make it

1. Place the chicken thighs in a bowl with the Man Rub, olive oil and lime juice. Toss until generously coated, then leave to marinate for at least 20 minutes.
2. Heat the olive oil for the dirty rice in a large deep frying pan or shallow casserole dish over medium-high heat.
3. Add the chorizo or bacon and cook for 4–5 minutes until golden and the fat has rendered into the pan.
4. Add the onion, capsicum and celery, then cook for 5 minutes until softened.
5. Stir through the garlic, Man Rub and Man Grind, then cook for another minute until fragrant.
6. Add the rice and stir for 1–2 minutes so every grain is coated in the smoky seasoned oil.
7. Add the black beans and chicken stock, then bring to a simmer.
8. Reduce the heat to low, cover tightly and cook for 15 minutes.
9. Scatter over the corn, cover again and cook for another 3–5 minutes, until the rice is tender and the liquid has been absorbed.
10. Remove the dirty rice from the heat and leave it covered for 10 minutes. Fluff with a fork, then stir through the spring onions and lime juice.
11. While the rice cooks, heat a heavy frying pan or barbecue hotplate over medium-high heat.
12. Add the marinated chicken thighs and cook for 5–7 minutes on each side, until deeply blackened and caramelised on the outside and completely cooked through. Avoid moving them around too much so they develop a proper dark crust.
13. To make the green drizzle, add the coriander, jalapeño, yoghurt, garlic, lime juice, olive oil and Man Grind to a blender. Blend until bright green and smooth, adding enough cold water to create a drizzleable sauce.
14. Spoon the dirty rice onto a large serving platter and arrange the blackened chicken thighs over the top.
15. Drizzle generously with the green jalapeño sauce and finish with extra coriander, sliced spring onions and lime wedges.