Jerk Chicken & Roasted Kumara Chunks with Rainbow Corn Slaw
Top rated | Available all October
- Eggs
- Soy
We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and roasted potatoes some Jamaican mojo. A colourful slaw with charred corn brings added excitement to this devilishly delicious dish.
Ingredients
1 packet
chicken breast
½ tin
sweetcorn
½
lemon
1 bag
baby spinach leaves
1 bag
slaw mix
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
1
Kumara
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
Nutrition
You will need
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Peel and cut the kumara into bite-sized chunks. Place on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray, spread out evenly, then roast until tender, 20-25 minutes.
TIP: Leave the kumara unpeeled if you prefer!
While the kumara is roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add the chicken and toss to coat. Set aside. Drain the sweetcorn (see ingredients).
Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium 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. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, roughly chop the baby spinach leaves. Cut the lemon into wedges. Add the baby spinach, slaw mix, 1/2 the smokey aioli and a generous squeeze of lemon juice to the charred corn. Season and toss to coat.
Slice the jerk chicken. Divide the chicken, roasted kumara and charred corn slaw between plates. Serve with the remaining smokey aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The jerk seasoning on the chicken was a hit, with many praising its delicious taste and perfect balance of spices.
- Ease of prep: Customers found this meal quick and easy to prepare, with minimal pans and bowls required.
- Suggestions: Consider adding extra roasted vegetables like parsnips or potatoes to bulk up the meal and add variety.
- Next-day meals: Some enjoyed the leftovers cold the next day, with one customer recommending the chicken in a pita.
- Slaw: The charred corn slaw was a standout, with many loving the crunch and smoky flavour from the aioli.
