Remove the stalk from the scotch bonnet peppers and wash.
Wash the spring onions and cut into smaller pieces.
Add all the ingredients into a blender with the juice of the lime and liquidize.
Jerk Chicken Pasta
Add three tablespoons of jerk seasoning to the chicken and leave to marinate for at least 30 mins or longer (up to 24 hrs) for maximum flavour.
Cook the chicken breasts in the air fyer at 180°C for 18 – 20 mins, turning over at 10 mins. Alternatively, cook in the oven at 200°C for 20 – 25 mins.
Cook the pasta with salt according to pack instructions. Remove from heat 5 mins early, drain, rinse under cold water and keep aside.
Wash the peppers, thyme and spring onions.
Remove the stalk from the peppers and slice. Strip the thyme and slice the spring onions
Peel and chop the garlic.
Add the oil into a pan under medium heat. Add the garlic and stir for 30 secs.
Stir in the thyme and spring onions. Saute for 1 min.
Add two tablespoons of the jerk seasoning and coconut milk into the pan. Allow to roll-boil for 10 mins.
Stir the pasta in with a dash of salt. Add the jerk chicken slices, then reduce the heat.