Creamy Coconut Jerk Chicken

Name: Creamy Coconut Jerk Chicken with Roast Veggie Cauliflower Rice
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 carrot; 1 white turnip; ½ lemon; 1 packet cauliflower rice; 1 tin coconut milk; 1 bag baby spinach leaves; 2 clove garlic; 1 packet Chicken Drumstick Fillet; 1 sachet Mild Caribbean Jerk Seasoning

with Roast Veggie Cauliflower Rice

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We’re going for the three C’s tonight and all of them are shining bright with flavour. First up a coconutty sauce, mildly spiced and creamy it goes perfectly over our second C, seared boneless chicken drumsticks. For the finale we’re pulling out a cauliflower rice with garlic and zest. This is a powerhouse trio that you’ll be head over heels for.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Climate Superstar

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

white turnip

lemon

1 packet

cauliflower rice

1 tin

coconut milk

1 bag

baby spinach leaves

2 clove

garlic

1 packet

Chicken Drumstick Fillet

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)1741 kJ

Fat22 g

of which saturates14.7 g

Carbohydrate17.8 g

of which sugars10.7 g

Dietary Fibre6.9 g

Protein33.5 g

Sodium990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Small Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine boneless chicken drumsticks, a drizzle of olive oil and 1/2 the mild Caribbean jerk seasoning.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer to a second lined oven tray and bake until cooked through, 10-12 minutes.

TIP: The chicken is cooked through when it's no longer pink inside.

• While the chicken is baking, wipe out the frying pan and return to high heat with a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add 1/2 the garlic and lemon zest and cook until fragrant, 1 minute. Transfer to a large bowl.

• While the cauliflower rice is cooking, in a small saucepan, heat a drizzle of olive oil over medium-high heat. Cook the remaining garlic and the remaining jerk seasoning, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 2-4 minutes. Stir through a squeeze of lemon juice.

• To the bowl with cauliflower rice, add the roasted veggies and baby spinach leaves. • Slice the chicken. • Divide roast veggie cauliflower rice between bowls. Top with chicken and creamy coconut sauce. • Serve with any remaining lemon wedges. Enjoy!