Put the spring onions, ginger, garlic,
chilli, coriander stalks, thyme, lime zest
and juice, allspice and oil in a food
processor, then blend to a paste. Pour
over the chicken drumsticks and leave
to marinate for at least 1 hr, or preferably
up to 1 day.
Heat oven to 180C/160C fan/gas 4.
Tip the rice and beans into a large
roasting tin with deep sides. Remove
the chicken from the marinade and set
aside. Mix the stock into the marinade
in the bowl and stir well. Pour the stock
over the rice and beans, then put the
chicken drumsticks and the mango
pieces on top. Cover the tray tightly
with foil and bake for 30 mins.
Take the tray out of the oven and
remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the
mango chutney over the drumsticks
and return to the oven, uncovered, for
35-40 mins, to brown the chicken pieces
and allow the rice to absorb all the liquid.
Before serving, fluff up the rice a little
with a fork and scatter with the coriander
leaves. Serve with lime wedges and extra
mango chutney, if you like.