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.
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baby spinach leaves
mild Caribbean jerk seasoning
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.