BBQ Jerk Style Chicken and Mango Glazed Sausages
with Chilli & Coriander Sweet Potatoes and Charred Sweetcorn Slaw
This BBQ Jerk Style Chicken and Mango Glazed Sausages is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Caribbean Style Jerk
Not included in your delivery
Olive Oil for the Marinade
Olive Oil for the Drizzle
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the sweet potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side up.
When the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.
Meanwhile, halve the lime. Roughly chop the coriander (stalks and all). Halve the red chilli lengthways, deseed, then finely chop (see ingredients for amount). Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.
In a medium bowl, mix together the honey, Caribbean style jerk, garlic and olive oil for the marinade (see pantry for amount) with a good squeeze of lime juice. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Add the chicken breasts and turn to coat them in the marinade, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the sausages onto one side of another baking tray. Bake on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. Turn halfway through. Alternatively, cook them on the BBQ if you'd prefer! IMPORTANT: Wash your hands and equipment after handling raw meat.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Transfer to a medium bowl.
Pop the (now empty) pan back on medium-high heat (no oil).
Once hot, lay the marinated chicken into the pan and cook until browned and slightly charred, 3-5 mins each side.
Once browned, transfer to the other side of the sausage baking tray and roast for the remaining time until cooked through, 10-15 mins. IMPORTANT: The chicken and sausages are cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins. Alternatively, you can BBQ them!
Meanwhile, add the coleslaw mix to the bowl of sweetcorn. Stir in the soured cream, half the coriander and a squeeze of lime juice. Season, mix well, then taste and add more salt, pepper and lime juice if needed. Set aside.
Just before the sausages are cooked, drizzle them with the mango chutney, turning to coat, then cook for the remaining time.
In another bowl, add the red chilli, olive oil for the drizzle (see pantry for amount), remaining coriander and a good squeeze of lime juice and stir together. Season to taste.
When everything's ready, spoon the chilli & coriander drizzle over the cut sides of the baked sweet potatoes, then share them between your plates. Squeeze over some lime juice.
Slice the jerk style chicken widthways into 1cm thick slices, then plate up with the glazed sausages and charred sweetcorn slaw alongside.
Serve with any remaining lime cut into wedges for squeezing over.