We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and veggies some Jamaican mojo. Colourful veggies with salsa and garlic aioli bring added excitement to this devilishly delicious dish.
This recipe is under 650kcal per serving.
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
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mild Caribbean jerk seasoning
white wine vinegar
Preheat oven to 240°C/220°C fan-forced. Peel, then cut the red kumara into bite-sized chunks. Cut the carrot into bite-sized chunks. Cut the beetroot into small chunks. Slice the brown onion into wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, add the salt and season with pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, roughly chop the tomato. Finely chop the long green chilli (if using).
In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add the chicken thigh and turn to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, turning occasionally, until golden and cooked through, 10-14 minutes.
TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, add the salad leaves, tomato, chilli and a drizzle of white wine vinegar and olive oil to a large bowl. Season to taste and toss to combine.
Slice the Caribbean chicken. Divide the chicken, salad and roasted veggies between plates. Spoon any resting juices over the chicken. Serve with the garlic aioli.