Jerk Chicken with Sweet Potato Mash and Vegetables

Jerk Chicken

• 4 chicken breasts, skinless (approx. 140 g each)
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 3 garlic cloves
• 1 - 2 scotch bonnet chilli, halved, deseeded, to taste
  or fresh red chillies, halved, deseeded, to taste
• 1 lime, thin peelings of skin and 20 g juice
• 1 orange, thin peelings of skin and 20 g juice
• 2 tsp soft dark brown sugar
• 2 tsp black peppercorns
• 1 tsp whole allspice berries
• 1 tsp fine sea salt
• ½ tsp ground cinnamon
• 1 pinch ground nutmeg
• 8 sprigs fresh thyme, leaves only
• 5 g fresh coriander, cut in pieces (2 cm)
• 4 spring onions, cut in pieces (2 cm)
• 20 g cider vinegar
• 20 g olive oil

Mash and Vegetables

• 700 g water
• 600 g sweet potatoes, peeled, diced (3 cm)
• 400 g fine green beans, trimmed
• 400 g frozen peas, defrosted
• 3 garlic cloves
• 20 g fresh root ginger, peeled, cut in round slices (2 mm)
• 10 g olive oil
• 8 - 10 sprigs fresh thyme, leaves only, to taste
• 1 ½ tsp fine sea salt
• ¼ tsp ground black pepper