Caribbean-Spiced Chicken & Roast Potato Chunks
with Charred Corn Rainbow Slaw
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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2
potato
1 sachet
mild Caribbean jerk seasoning
1 packet
chicken thigh
½ tin
sweetcorn
1 bag
slaw mix
½
lemon
1 packet
smokey aioli
(ContainsEggs)Not included in your delivery
olive oil
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the potato is roasting, combine the mild Caribbean jerk seasoning and a drizzle of olive oil in a medium bowl. Season with salt, then add the chicken thigh and toss to coat. Set aside. Drain the sweetcorn (see ingredients).
Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until lightly charred, 5 minutes. Transfer to a second medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping out".
Return the pan to a medium heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The spice blend will char in the pan – this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, add the slaw mix to the charred corn. Add 1/2 the smokey aioli, then squeeze in all of the lemon juice (see ingredients). Season with salt and pepper and toss to coat.
Slice the Caribbean-spiced chicken. Divide the chicken, roast potato chunks and charred corn rainbow slaw between plates. Serve with the remaining smokey aioli.