We just can't get enough of this spiced chicken and creamy coconut sauce combo, so we thought we'd spread the love and share it with you too! Pair it with a wholesome roast veggie toss for a truly lip-smacking dinner.
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baby spinach leaves
mild Caribbean jerk seasoning
Preheat the oven to 240°C/220°C fan-forced. Peel the kumara. Cut the kumara, potato and carrot into bite-sized chunks. Cut the beetroot into small chunks.
TIP: Leave the kumara unpeeled if you prefer
Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Finely chop the garlic. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning, garlic and a drizzle of olive oil. Add the chicken and turn to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining mild Caribbean jerk seasoning until fragrant, 1 minute. Add the coconut milk and any chicken resting juices, then season with pepper. Stir and cook until thickened slightly, 2-3 minutes. Set aside. Toss the baby spinach leaves through the roasted veggies and season to taste.
Slice the Caribbean chicken. Divide the chicken and roast veggie toss between plates. Spoon over the Caribbean coconut sauce to serve.