Caribbean Chicken & Chips
with Lime Aioli Slaw
We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and chips some Jamaican mojo. A colourful slaw and mango mayonnaise brings added excitement to this devilishly delicious dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1 packet
chicken breast
1 sachet
mild Caribbean jerk seasoning
1 cob
corn
1 bag
baby spinach leaves
1 bag
slaw mix
½
lime
1 packet
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
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, cut the chicken breast into 2cm strips. In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt. Add the chicken and toss to coat. Set aside.
Slice the kernels off the corn cob. Roughly chop the baby spinach leaves.
Heat a large frying pan over a high heat. Add the corn and cook, tossing, until lightly charred, 5 minutes. Transfer to a medium bowl. Return the pan to a medium heat with a drizzle of olive oil. Cook the chicken, tossing, until browned and cooked through, 4-5 minutes. TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!
While the chicken is cooking, add the slaw mix and chopped baby spinach to the corn. Toss to combine. Juice the lime. Add the lime juice and 1/2 the mango mayonnaise to the slaw. Season with salt and pepper and toss to coat.
Divide the Caribbean chicken, chips and slaw between plates. Serve with the remaining mango mayonnaise.
