Caribbean Chicken & Chips
with Creamy Rainbow Slaw & Garlic Aioli
- Eggs
We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and chips some Jamaican mojo. A colourful slaw and garlic aioli brings added excitement to this devilishly delicious dish.
Ingredients
2
potatoes
1 packet
chicken thigh
1 sachet
mild Caribbean jerk seasoning
1
cucumber
1 bag
baby spinach leaves
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs)
½
lime
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the potato to size so it cooks in time.
While the chips are baking, combine the mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. Add the chicken thigh and toss to coat. Set aside.
Thinly slice the cucumber into half moons. Roughly chop the baby spinach leaves.
Heat a large frying pan over 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, don't worry, this adds to the flavour!
While the chicken is cooking, combine the slaw mix, cucumber and chopped baby spinach in a medium bowl. Toss to combine. Juice the lime (see ingredients). Add the lime juice and 1/2 the garlic aioli to the slaw, season with salt and pepper and toss to coat.
Slice the Caribbean chicken. Divide the chicken, chips and creamy rainbow slaw between plates. Serve with the remaining garlic aioli.
Customer reviews
Review summary
Updated on July 2026- Flavour: The Caribbean jerk seasoning delivers a tasty result that customers genuinely enjoyed.
- Ease of prep: Reviewers found this dish straightforward and quick to pull together.
