Step 1

Preheat your oven to 220C / 200C / gas mark 7 / 425F. (Save this step till later if you plan to marinate your chicken first)

Step 2

Mix together all of the Peri Peri Chicken ingredients (apart from the corn on the cobs and the actual chicken!) in a large bowl. Score the skin of the chicken with the point of a sharp knife and place the chicken in the bowl of marinade, turning to coat each piece of chicken with marinade.

Step 3

Marinate the chicken for 1 hour in the fridge or up to 24 hours if you have the time. Alternatively just continue with the recipe.

Step 4

Place all the chicken pieces on a roasting tray and place the tray in your preheated oven.

Step 5

Roast the chicken for 30 minutes, remove the tray from the oven, add the corn on the cobs turning them in the juices, then return the tray to the oven for a further 10 minutes.

Step 6

While the chicken is cooking, place the rice, coconut milk and water in a pan and bring to the boil. Cover with a lid and cook for a further 8 minutes, or until the rice has absorbed almost all the liquid.

Step 7

Add the drained black eyed peas, lime juice and spring onions and cook with the lid on for a further 2 minutes or until the black eyed peas have warmed through and the liquid is all absorbed.

Step 8

Keep the lid on until needed.

Step 9

Arrange the rice on a serving platter, top with the chicken pieces and corn on the cobs. Drizzle over any juices from the chicken pan and then scatter over the spring onions and lime wedges.