Caribbean Jerk Spiced Chicken

Name: Caribbean Jerk Spiced Chicken with Roast Veggie Toss & Lime Aioli
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 butternut pumpkin; ½ red onion; 1 cob corn; 1 tomato; ½ lime; 1 packet chicken thigh; 1 sachet mild Caribbean jerk seasoning; 1 packet mango mayonnaise; 1 bag baby spinach leaves

with Roast Veggie Toss & Lime Aioli

Up to 180$ + Free Treats / Extras for Life

Those folks in the Caribbean sure know how to liven up a chicken dish – just add jerk seasoning! We're taking their advice, and including roasted veggies and lime mayo to match the main event.

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

butternut pumpkin

red onion

1 cob

corn

tomato

lime

1 packet

chicken thigh

1 sachet

mild Caribbean jerk seasoning

1 packet

mango mayonnaise

(Contains: Eggs; May be present: Tree Nuts.)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)2248 kJ

Fat23 g

of which saturates4.2 g

Carbohydrate35.7 g

of which sugars26.7 g

Protein41.9 g

Sodium867 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 2cm chunks. Cut the red onion (see ingredients) into 2cm wedges. Cut the corn cob in half. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender and slightly charred, 20-25 minutes. TIP: Divide the veggies between two trays if they can't fit in a single layer. TIP: Peel the pumpkin if you prefer!

While the veggies are roasting, roughly chop the tomato. Zest the lime to get a good pinch, then slice into wedges.

In a medium bowl, combine the chicken thigh and mild Caribbean jerk seasoning.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Remove the pan from the heat. TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!

While the chicken is cooking, combine the mango mayonnaise, lime zest and a small squeeze of lime juice in a small bowl. When the corn is cool enough to handle, slice the kernels off the corn cob. In a large bowl, combine the roasted veggies, corn and tomato with the baby spinach leaves. Season to taste.

Slice the Caribbean chicken. Divide the veggies between plates and top with the chicken. Drizzle over any resting juices. Serve any remaining lime wedges and the lime aioli.