Jerk chicken

Name: Jerk chicken
Cook time: 25 min
Yield: 4

with mango quinoa and chipotle crema

Ready in around 25 mins

RECIPE FACT:

Jerk seasoning was first created 2500 years ago by the Arawak peoples that settled the islands after leaving South America.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND THE CHICKEN:

Peel the red onion and slice finely. Peel and grate the carrot. Cut the broccoli into small bite sized pieces. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice the thighs into 4 even pieces, and place into a bowl with the jerk seasoning add a drizzle of oil, season with salt and toss to coat. Leave to marinate.
2. TO PREPARE THE MANGO QUINOA:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccoli and the red onion, cook stirring occasionally for 3-4 mins to create a char. Open the bag of steamed quinoa squeezing gently on the bag to break up any large clumps and add to the pan and cook for 1-2 mins. Remove from the pan into a salad bowl. Just before serving, toss through the grated carrot, pour over the mango dressing and season with salt.
3. TO COOK THE CHICKEN:

Wipe out the pan, respray with oil and place back over a medium-low heat. Once hot add the chicken season with salt and cook for 4-5 mins each side reducing the heat if necessary, until cooked through.
TO SERVE:

Spoon mango quinoa onto plates. Top with jerk chicken, dollop with chipotle crema and sprinkle over smoky seeds.