Caribbean Jerk Spiced Chicken
with Roast Veggie Toss & Lime Aioli
- Eggs
- Soy
Those folk in the Caribbean sure know how to liven up a chicken dish – just add jerk seasoning! We're taking their advice, and including roast veggies and lime aioli to match the main event.
Ingredients
1 unit
butternut pumpkin
1 unit
capsicum
2 unit
Zucchini
1 unit
onion
1 tin
sweetcorn
1 unit
lime
1 packet
chicken thigh
2 sachet
Mild Caribbean Jerk Seasoning
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 2cm chunks. Thinly slice the capsicum into strips. Cut the zucchini into 2cm half-moons. Slice the red onion into 2cm wedges. Spread the butternut pumpkin, capsicum, zucchini and onion over an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.
TIP: Remove the skin from the pumpkin if you like!
While the veggies are roasting, drain the sweetcorn. Zest the lime to get a generous pinch, then slice into wedges. In a medium bowl, toss the chicken thigh and mild Caribbean jerk seasoning.
Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until golden and lightly charred, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid to stop the kernels "popping" out!
Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.
TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!
While the chicken is cooking, combine the garlic aioli, lime zest and a small squeeze of lime juice in a small bowl. To the bowl with the corn, add the roasted veggies and baby spinach leaves. Season to taste with salt and pepper and toss to combine.
Thickly slice the chicken thighs. Divide the roast veggie toss between plates and top with the chicken. Drizzle over any resting juices. Serve with the lime aioli and any remaining lime wedges.
