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Caribbean Chicken Drumsticks & Fries

Caribbean Chicken Drumsticks & Fries

with Charred Corn Salsa & Sour Cream

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Take a trip to the Caribbean with our jerk spice rubbed chicken drumsticks. They get their island flavour from a mild, aromatic spice blend and some time to roast in the oven. Paired with fries and a charred corn salsa, this is a feast for the senses!

Tags:Quick Prep
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time50 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

chicken drumsticks

2

potato

1 tin

sweetcorn

2 bunch

spring onion

1 bag

baby spinach leaves

1 packet

sour cream

(ContainsMilk)

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

½ tbs

honey

¼ tsp

salt

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2860 kJ
Fat28 g
of which saturates12.1 g
Carbohydrate44.8 g
of which sugars15.6 g
Protein45.3 g
Sodium1796 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • Add chicken drumsticks to a lined baking dish. Add garlic, mild Caribbean jerk seasoning, honey, salt and a drizzle of white wine vinegar and olive oil. Toss to coat, then arrange in a single layer. Bake chicken for 20 minutes. • Turn chicken and spoon over any juices in baking dish. Continue baking until golden brown and cooked through, 20-25 minutes.

TIP: The spice blend will char slightly, this adds flavour to the dish!

2

• While chicken is baking, cut potato into fries. • Place fries on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.

3

• Drain sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, thinly slice spring onion. Roughly chop baby spinach leaves. • Add spring onion, baby spinach and a drizzle of white wine vinegar and olive oil to charred corn. Season.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

4

• Divide Caribbean chicken drumsticks and fries between plates. • Spoon over any remaining glaze from baking dish. • Serve with charred corn salsa and sour cream.