BBQ Jerk Style Chicken Breast & Sausages
with Charred Sweetcorn Slaw and Chilli & Coriander Sweet Potatoes
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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.
Ingredients
2
Sweet Potato
1
Lime
1
Coriander
½
Red Chilli
2
Spring Onion
1
Garlic Clove
150
Sweetcorn
15
Honey
1
Caribbean Style Jerk
(Contains Mustard)
2
British Chicken Breasts
4
Pork and Oregano Sausage
120
Coleslaw Mix
75
Soured Cream
(Contains Milk)
40
Mango Chutney
Not included in your delivery
1
Olive Oil for the Marinade
2
Olive Oil for the Drizzle
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Halve the sweet potatoes lengthways, pop them onto a baking tray, drizzle with oil and season with salt and pepper. Rub the oil into the potatoes then lay them cut-side up. When your 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 chilli lengthways, deseed then finely chop (see ingredients for amount). Trim and thinly slice the spring onion. 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 mix and the garlic. Add the olive oil for the marinade (see ingredients for amount), a good squeeze of lime and season with salt and pepper. Add the chicken breasts to the bowl and mix well to coat the chicken in the marinade, then leave aside. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Pop the sausages onto one side of a baking tray. When your oven is hot, bake them on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. Alternatively, cook them on your BBQ. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle. Meanwhile, heat a large frying pan on medium heat (no oil). Once hot, add the sweetcorn and cook until nicely charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Then transfer to a medium bowl.
Heat a drizzle of oil in the (now empty) pan on medium-high heat. Lay the marinated chicken breasts into the pan and cook until browned and slightly charred, 3-5 mins each side. TIP: turn the heat down if it starts to get too charred. Then pop the chicken onto the other half of the sausage baking tray and roast on the middle shelf of your oven until cooked through, 10-15 mins. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins. Alternatively, cook on your BBQ. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the coleslaw mix into the sweetcorn bowl. Add the soured cream, half the coriander, half the spring onion, a squeeze of lime and season with salt and pepper. Mix well, then taste and add more salt, pepper or lime if needed, then set aside. A couple of minutes before the sausages are cooked, drizzle over the mango chutney, turn to coat them fully then pop back into the oven for the remaining time. Just before you are ready to serve, pop the remaining coriander, red chilli, olive oil for the drizzle (see ingredients for chilli and oil amounts) and a good squeeze of lime into a bowl and stir together. Season with salt and pepper to taste. Cut any remaining lime into wedges.
When everything is ready, transfer the Jerk style chicken and mango glazed sausages to your plates. Drizzle the coriander and red chilli mix over the cut side of the sweet potatoes, then divide them between your plates. Scatter the remaining spring onion over them and an extra squeeze of lime. Serve with the charred sweetcorn slaw and any remaining lime wedges alongside. Enjoy!
