Jerk Chicken & Veggie Traybake
with Charred Corn Salsa
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.
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
/ Serving 4 people
/ Serving 4 people
1 packet
chicken thigh
2 sachet
mild Caribbean jerk seasoning
4 unit
kumara
2 unit
courgette
2 unit
red onion
1 tin
sweetcorn
2 unit
tomato
1 bunch
coriander
1 pinch
chilli flakes
2 packet
Greek-style yoghurt
(ContainsMilk)1 bunch
spring onion
1 unit
lemon
Not included in your delivery
olive oil
½ tsp
salt
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!