Caribbean Style Jerk and Pineapple Crispy Chicken
with Wedges and Lime-Kiwi Slaw
- Wheat
- Cereals containing gluten
- Egg
Ingredients
1 unit(s)
Kiwi
1 unit(s)
Lime
120 grams
Coleslaw Mix
450 grams
Potatoes
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
British Chicken Breasts
50 grams
Jerk Paste
40 grams
Pineapple Chutney
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 unit(s)
Egg for Binding
(Contains: Egg)
¼ tsp
Salt for the Breadcrumbs
75 milliliter(s)
Water for the Sauce
20 grams
Butter
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel the kiwi, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks.
Cut the lime into wedges.
In a medium bowl, add a good squeeze of lime juice and mix with the sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the slaw mix and kiwi to the lime juice and toss together.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Give the frying pan a quick clean then return to a medium-high heat.
Add the jerk paste, pineapple chutney and water for the sauce (see pantry for amount). Bring to a simmer and bubble until thickened slightly, 2-3 mins. Stir in the butter (see pantry for amount) until melted.
Cut the chicken widthways into 2cm slices.
Add the rocket to the kiwi slaw and toss together.
Share the crispy chicken between your plates. Spoon over the Jerk pineapple sauce.
Serve the lime-kiwi slaw and wedges alongside with mayo for dipping (see pantry for amount).
Enjoy!
