Make the jerk seasoning by putting into a food processor 4-5 chopped spring onions, a small deseeded and chopped green or red chilli pepper,
a small knob of peeled and chopped ginger, 2 cloves of garlic, 3 Tbs soy sauce, 2 Tbs lime juice, a Tbs brown sugar, a tsp ground allspice,
½ tsp ground cinnamon, ½ tsp ground nutmeg and 2 Tbs olive oil. Process this into a paste, then smear all over skinless, boneless chicken thighs
in a shallow dish, cover and refrigerate for 4 to 8 hours, turning from time to time.
Meanwhile, make the salsa: peel and dice a small mango, an avocado, a small red onion and chop a small deseeded red pepper. Tip these into a bowl,
together with the juice from half a lime and a ½ Tbs olive oil. Season with a little sea salt and freshly ground black pepper and, just before serving,
stir through some chopped coriander leaves.
When ready to serve, heat a little oil in a griddle pan and cook the chicken thighs on both sides, turning several times, until cooked through
and slightly charred on the outside. Just before you start cooking the chicken, put some rice on to boil in a tin of coconut milk, seasoned with
a little salt, and simmer gently for 15-20 minutes until the rice is cooked and the liquid absorbed.