Make the jerk marinade

• Blend the pimento berries and black peppercorns separately until very fine.
• Blend the garlic, ginger, onion, nutmeg, green bell pepper, green onions, thyme, habanero, soy sauce, browning, lime juice, suya spice, jerk seasoning, salt and olive oil into a smooth marinade.

Marinate the chicken

• Coat the chicken thighs with the jerk seasoning, suya spice and most of the jerk marinade, reserving some for the glaze.
• Let the chicken marinate so the flavours penetrate.

Roast the pepper blend

• Blend the red bell pepper, green bell pepper, roma tomatoes, onion, habanero, garlic, ginger, olive oil, dried thyme, curry powder and salt.
• Roast the blend in the air fryer (or oven, which takes longer) until deepened in colour.

Make the jerk suya glaze

• Combine the reserved jerk marinade, ketchup, orange juice, suya spice, soy sauce, butter and honey.
• Simmer until thickened and glossy.

Cook the chicken

• Cook the marinated chicken thighs until charred and cooked through.
• Brush with the jerk suya glaze and cook a little longer to caramelise.

Build the jollof base

• Sauté the onions in vegetable oil.
• Add the thyme, curry powder, paprika and tomato paste and cook, stirring, for at least 12 minutes.
• Add the blended pepper mix and cook down until thick and well seasoned.

Cook the jollof rice

• Stir the rinsed parboiled rice into the base with the cayenne, chicken bouillon, bay leaves and water.
• Cover and cook gently until the rice is tender and has absorbed the liquid.

Finish the rice

• When the rice is almost ready, stir in the onions and butter.
• Fluff and serve with the jerk suya chicken.