Jerk Chicken Traybake
with Pineapple Salsa and Zesty Sour Cream
We love a good Jerk Chicken with Salsa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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 conflict 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.
1 unit(s)
Small Sweet Potato
1 unit(s)
Corn on the Cob
½ unit(s)
Lime
1 pot(s)
Caribbean Style Jerk
(ContainsMustard)1 sachet
Honey
4 unit(s)
Chicken Drumstick
½ pack(s)
Soured Cream
(ContainsMilk)½ tin(s)
Pineapple Rings
½ unit(s)
Red Bullet Chilli
1 bunch(es)
Coriander
Sweet Potato
Not included in your delivery
1 tbsp
Olive Oil
1 tbsp
Olive Oil for the Salsa
Preheat your oven to 200°C and line a large baking tray with foil (you may need two). Chop the sweet potato into 2cm chunks (no need to peel). Halve each corn on the cob by running a knife firmly around the middle then snapping in half with your hands. Zest the lime then chop into wedges.
In a mixing bowl, combine the Jerk seasoning, honey, half the lime zest and the olive oil (see ingredients for amount). Season with a good pinch of salt and pepper. Add the sweet potato, corn and chicken drumsticks to the bowl and use your hands to ensure they get thoroughly coated in the marinade. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Transfer the entire contents of the bowl to your prepared baking tray(s) and spread out in one even layer. TIP: Don't overcrowd the tray - everything needs enough space to get nice and crispy so use two trays if necessary. Roast on the top shelf of your oven until everything is cooked, 30-35 mins. Turn halfway through cooking. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, mix the soured cream and remaining lime zest in a small bowl. Chop the pineapple into small pieces (keep the juice!). Halve, deseed then finely chop the chilli. Roughly chop the coriander (stalks and all). Pop the pineapple, chilli (add as much as you like) and coriander in another bowl. Stir in the juice from half the lime, half a tablespoon of pineapple juice per person and the olive oil (see ingredients for amount). Season with salt and pepper.
When ready to serve, remove the traybake from your oven and divide the chicken and veggies between your plates. TWIST IT UP: Finish with some lime sour cream and/or a spoonful of salsa for those who want it and the remaining lime wedges.
Serve up and enjoy!