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Jerk Chicken & Roasted Kumara with Charred Corn Slaw

Jerk Chicken & Roasted Kumara with Charred Corn Slaw

Top rated | Available all October

Monthly Special
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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.

Allergens:Eggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

chicken breast

½ tin

sweetcorn

½

lemon

1 bag

baby spinach leaves

1 bag

slaw mix

1 packet

smokey aioli

(ContainsEggs)

1

kumara

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3228 kJ
Fat43.7 g
of which saturates5.7 g
Carbohydrate55.6 g
of which sugars19 g
Protein37.8 g
Sodium1523 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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).

3

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.

4

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.

5

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.

6

Slice the jerk chicken. Divide the chicken, roasted kumara and charred corn slaw between plates. Serve with the remaining smokey aioli.