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Jerk chicken

Name: Jerk chicken
Cook time: 20 min
Yield: 4

with kumara wedges and a charred corn salsa

Ready in around 20 mins

RECIPE FACT:

Jerk seasoning was originally developed in Jamaica in 1655.

Nutritional Info:

Energy: 3200kj (764Kcal)
Protein: 37g
Carbohydrate: 55g
Fat: 43g
Contains: Soy, Gluten, Sulphites, Egg

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 210⁰C (fan bake)
1. TO MARINADE THE CHICKEN AND COOK THE KUMARA:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Place in a small bowl with the jerk seasoning turning the chicken to coat. Set aside. Empty the steamed kumara onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake in pre-heated oven for 20 mins.
2. TO MAKE THE SALSA:

Cut the capsicum in half and remove the seeds. Then cut into ½ cm cubes. Thinly slice the spring onions on the diagonal into ½ cm slices. Roughly chop the Italian parsley leaves. Set aside separately. Heat 1 tbsp of olive oil in a non-stick pan over a medium-high heat. Add the corn and cook for 2-3 mins. Add the capsicum and cook for a further 1 min. Place into a small bowl. Add spring onion and Italian parsley and season with salt and pepper.
3. TO COOK THE CHICKEN AND DRESS THE SALAD:

Heat a drizzle of cooking oil in a large non-stick frying pan over a medium-high heat. Add the chicken and cook for 4-5 mins each side. Remove from the pan and slice into 1 cm strips. Return to the pan and toss through anyremaining marinade. Trim the end off the baby cos lettuce and discard any damaged outer leaves. Cut into 1 cm strips and add to a salad bowl along with the lime vinaigrette. Season with salt and pepper and toss to coat.
TO SERVE:

Divide the kumara wedges between plates. Top with jerk chicken, charred corn salsa and garlic aioli. Serve the cos salad on the side.