Caribbean Jerk Spiced Chicken
with Roast Veggie Toss & Lime Aioli- Eggs
- May contain traces of allergens
- Traces of Tree Nuts
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.
Ingredients
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
(Contains: Eggs; May be present: Tree Nuts.)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Utensils
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.
