We're taking a leaf out of the Jamaicans' book with this easy-going chicken traybake, flavoured with our signature jerk seasoning. Pop it in the oven, then take your time making a corn salsa and punchy yoghurt for a fuss-free meal with plenty of mojo.
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/ Serving 4 people
/ Serving 4 people
mild Caribbean jerk seasoning
Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the chicken thigh, mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Cut the kumara (unpeeled) and courgette into 2cm chunks. Cut the red onion into 3cm wedges.
Place the kumara, courgette and onion over two oven trays lined with baking paper. Season with the salt, drizzle with olive oil and toss to coat. Spread out in an even layer. Nestle the chicken among the veggies. Bake until golden and the chicken is cooked through, 30-35 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the traybake is cooking, drain the sweetcorn. Roughly chop the tomato. Roughly chop the coriander. Thinly slice the spring onion. Zest the lemon to get a generous pinch, then slice into wedges.
Heat a medium frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until golden and lightly charred, 5 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out. Transfer to a medium bowl. Add the tomato, coriander, 1/2 the spring onion, a drizzle of olive oil, a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine.
In a small bowl, combine the Greek yoghurt, a pinch of chilli flakes (if using), lemon zest, a pinch of salt and pepper and a generous squeeze of lemon juice. TIP: Leave some yoghurt plain for the kids if you like!
Thickly slice the chicken. Divide the jerk chicken and veggie traybake between plates. Top with the charred corn salsa and lemon-chilli yoghurt. Squeeze over the lemon wedges to serve. TIP: For kids, see our serving suggestion in the main photo!