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Jerk chicken and mango traybake

Name: Jerk chicken and mango traybake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 4 large skin-on, bone-in free-range chicken thighs; 6 tbsp jerk spice mix (we like Bart Spices – see tip); Small handful of fresh thyme sprigs; 450g mango pulp; 1 tsp olive oil; 3 large banana shallots; 300g cooked basmati rice; 400g tin of black beans, rinsed and drained; 2 sliced spring onions; 2 limes cut into wedges

By: Delicious. food team

Published: 11 Feb 19
Updated: 18 Mar 24

We’ve used a generous helping of jerk seasoning to make this dish quite spicy! If you’re not a fan of too much heat, adjust the jerk spice accordingly.

Easy
January 2019

Test kitchen approved

Serves 4
Hands-on time 10 min, oven time 30 min

We’ve used a generous helping of jerk seasoning to make this dish quite spicy! If you’re not a fan of too much heat, adjust the jerk spice accordingly.

Gluten-free recipes

Nutrition: per serving

Calories: 333kcals
Fat: 15.2g (8.7g saturated)
Protein: 6.2g
Carbohydrates: 42g (22.5g sugars)
Fibre: 2g
Salt: 0.7g

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Ingredients

4 large skin-on, bone-in free-range chicken thighs
6 tbsp jerk spice mix (we like Bart Spices – see tip)
Small handful of fresh thyme sprigs
450g mango pulp
1 tsp olive oil
3 large banana shallots
300g cooked basmati rice
400g tin of black beans, rinsed and drained
2 sliced spring onions
2 limes cut into wedges

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Method

Heat the oven to 200°C/180°C fan/gas 6. Score the chicken thighs almost through to the bone. Put in a large food bag with the jerk spice mix, a small handful of fresh thyme sprigs, 300g of mango pulp and olive oil. Seal the bag, then shake to coat the chicken.
Peel and quarter the shallots and put in a large roasting tin. Add the chicken and marinade, mix well, then cook in the oven for 30 minutes.
Remove from the oven and stir in the cooked basmati rice and tin of black beans. Return to the oven for 5 minutes until piping hot throughout. Drizzle with the remaining mango pulp, sprinkle with the spring onions and serve with the lime wedges for squeezing over.