Caribbean Jerk Spiced Chicken
with Roast Veggie Toss & Lime Mayo
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Those folks in the Caribbean sure know how to liven up a chicken dish – just add jerk seasoning! We're taking their advice, and including roasted veggies and lime mayo to match the main event.
Ingredients
2 unit
carrot
1 unit
onion
1 packet
peeled pumpkin pieces
1 tin
sweetcorn
1 unit
tomato
1 unit
lime
1 packet
chicken thigh
2 sachet
Mild Caribbean Jerk Seasoning
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, 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 carrot (unpeeled) into 2cm chunks. Slice the red onion into 2cm wedges. Place the peeled & chopped pumpkin, carrot and onion on 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, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, drain the sweetcorn. Roughly chop the tomato. Zest the lime to get a good pinch, then slice into wedges. In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the chicken thigh and toss to coat. Set aside to marinate.
Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until golden and lightly charred, 5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “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 mayonnaise, a generous pinch of lime zest and a small squeeze of lime juice in a small bowl. Add the roasted veggies, baby spinach leaves and tomato to the large bowl with the charred corn. Season to taste with salt and pepper and toss to coat.
Thickly slice the chicken. Divide the roast veggie toss between plates and top with Caribbean spiced chicken, spooning over any resting juices. Serve with the lime mayo and any remaining lime wedges.
