Preheat the oven to 190°C.
For the Jerk Chicken:
Purée the white onion, spring onion and scotch bonnet in a food processor with 50ml of rapeseed oil. Rub it into the chicken pieces. Rub the rest of the ingredients in and leave it to marinade for around half an hour.
Bake the chicken in the middle of the oven for around 30 to 40 minutes; check it after 15 to 20 minutes and turn the pieces to make sure it’s cooking evenly.
Remove it from the oven; the chicken should be almost finished but not quite.
Combine all of the ingredients for the finishing syrup, this will be much more than you need, but it will keep. Heat a frying pan on a hob on a medium heat, you want it to be hot but not too hot or it’ll all go pear shaped so be careful.
Splash in a little oil and then add the chicken skin side down, fry till crisp then turn till all sides are lovely and golden, splash in a little veg stock then add a couple of spoons of the finishing syrup, swirl it around in the pan, it’s finished when it’s bubbling and coating the chicken.
For the Polenta:
Heat the stock and orange juice till it’s at a simmer, slowly pour in the polenta and beat it with a whisk or wooden spoon, keep stirring to avoid lumps forming.
Turn the heat down and add the zest and chives. Let it cook for around 10 minutes, stirring regularly, adding a little more stock if it becomes too stiff, it needs to be the consistency of soft porridge.
Recipe courtesy of Andi Oliver