Spicy Jamaican Jerk Chicken, Mango Salsa + Allspice Fries
This meal has a range of textures and also a lovely spiciness for your palate.
Servings: 4
Ingredients
Jerk Chicken
- 600 g chicken breast boneless, skinless
- 2-3 Tbsp Jamaican jerk paste
- 1 Tbsp honey
Allspice Fries
- 600 g orange kumara or sweet potato skin on scrubbed, cut into 1-2 cm-
- 1 Tbsp olive oil
- ¼-½ tsp chilli flakes optional
Mango Salsa
- 1 ripe mango diced
- ½ small red onion finely diced
- 1 spring onion thinly sliced
- 1 carrot peeled, shredded or grated
- ½ large red chilli finely chopped (deseed if you want)
- 400 g can black beans drained & rinsed
- ½ lemon juice
- salt
- freshly ground black pepper
Instructions
- Combine chicken, Jamaican jerk paste and honey in a bowl. If you have time, set aside in the fridge to marinate for a few hours or overnight.
- Preheat oven to 220°C/430°F. Line two oven trays with baking paper. Season chicken with salt. Heat a drizzle of oil in a large frying pan over medium-high heat and brown chicken for 2-3 minutes, then transfer to one of the prepared trays.
- Toss kumara, olive oil, allspice and chilli flakes, if using, in the other tray. Bake both trays for about 20 minutes until fries are golden and chicken is cooked through. (Place fries above the chicken in the oven.)
- While fries and chicken are cooking, mix all salsa ingredients together and season to taste with salt and pepper.
- To serve, divide fries, salsa and chicken equally between plates.
Notes
From: Lim, Nadia (2015) Nadia Lim's Fresh Start Cookbook Penguin Random House