Jerk spiced chicken breasts with crushed haricot bean and kale stew
Mix together the jerk ingredients until you have a paste. Spread over the chicken and leave to marinade for at least an hour.
Meanwhile, make the stew.
Finely dice the carrot, celery and onion, season and sauté in olive oil until soft.
Add the beans and crush a little with the back of a spoon or a potato masher.
Add the kale, stock, cinnamon and bay leaf, season a little more and bring to the boil.
Cook for a few minutes, until the kale is soft and set aside.
Heat a griddle pan and cook the chicken in its marinade until done. Serve with the bean stew and a sprinkle of spring onion, lime zest and thyme.