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
  of 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