Jerk spiced chicken

Name: Jerk spiced chicken
Cook time: 25 min
Yield: 1
Cuisine: Caribbean

with mango quinoa and chipotle crema

Ready in around 25 mins

RECIPE FACT:

Jerk seasoning was first created 2500 years ago by the Arawak people, who originated from South America.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND THE CHICKEN:
Peel and finely slice the red onion. Peel and grate the carrot. Cut the sweet stem broccoli into small bite-sized pieces. Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Slice each thigh into 4 even pieces and place into a bowl with the jerk seasoning. Drizzle with oil, season with salt and toss to coat then 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 sweet stem broccoli and red onion then cook for 3-4 mins, stirring occasionally to create a char. Open the bag of steamed quinoa, squeezing gently on the bag to break up any large clumps then add to the pan and cook for 1-2 mins. Remove from the pan into a salad bowl. Just before serving, add the carrot and pour in the mango dressing then season with salt and toss to combine.
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 and cook for 3-4 mins on each side or until cooked through - reducing the heat if necessary
TO SERVE:
Spoon the mango quinoa onto a plate and top with the jerk chicken. Dollop with chipotle crema and sprinkle over smoky seeds.