To make the deaa, mix together the jalapeno, garlic, and lemon juice. Cover and refrigerate until ready to serve. This spicy relish should be offered on the side of the casserole, so that your guests can add spice to their taste.
Place the chicken in a (hob and oven-safe) casserole dish and fill with enough water to cover; stir in the onion, 1 tablespoon of allspice, bay leaves, cardamom, rosemary, salt and pepper.
Bring to the boil over high heat, then reduce to medium-low and simmer for 1 hour.
Preheat the grill.
Remove the chicken pieces from the casserole dish and place on a baking tray; season each piece with salt and pepper and the remaining allspice. Reserve the chicken stock.
Grill the chicken until it starts to crisp and turns golden brown.
Cut the pitta bread into large chunks and arrange the pieces in layer across the bottom of a casserole dish, then spread the rice over the pita. Pour 1 litre of the reserved stock over the pita and rice, allow to stand for 5 minutes to soak in the stock. If necessary, add more stock to make the dish moist. Place the chicken on top of the rice and garnish with parsley.
Found in Indian/South Asian and Carribean stores. If unavailable, use Scotch Bonnets or other fresh chillies to taste