Jerk Spiced Chicken Thigh
with Mango Sauce and Rice
The quantities provided above are averages only.
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
1 unit(s)
Lime
1 unit(s)
Bell Pepper
(May contain Celery)
3 unit(s)
British Chicken Thighs
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
150 grams
Basmati Rice
1 unit(s)
Garlic Clove
2 unit(s)
Spring Onion
10 grams
Chicken Stock Paste
40 grams
Mango Chutney
50 grams
Sun-Dried Tomato Paste
Not included in your delivery
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Zest and halve the lime. Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Once the oven is hot, lay the chicken thighs flat onto a baking tray, drizzle with oil, season with salt and pepper, sprinkle over the Caribbean jerk spice and a squeeze of lime. Rub to evenly coat.
d) Add the pepper to the baking tray and drizzle with oil. Season with salt and pepper.
a) Roast on the top shelf of your oven until the chicken is browned and cooked through and the pepper is soft and slightly charred, 12-15 mins.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
b) Meanwhile, stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
a) Peel and grate the garlic.
b) Thinly slice the spring onions.
c) Heat a drizzle of oil in a medium saucepan.
d) Add the garlic and half of the spring onion and fry for 1 min.
a) Stir through the chicken stock paste and water for the sauce and simmer until thickened, 2-3 mins.
b) Add the mango chutney and a squeeze of lime and stir to combine. Remove from the heat.
a) When the rice has finished cooking, fluff up the grains with a fork and stir through the sun-dried tomato paste, lime zest and butter (see pantry for amount)
b) Once the chicken has finished roasting, remove from the oven to a board and slice horizontally into thin strips.
a) Share your zesty rice between your serving bowls,
b) Top with your chicken and roasted peppers.
c) Spoon over the mango sauce and scatter over the remaining spring onion.
d) Serve with any remaining lime wedges alongside.
Enjoy!
