Jerk chicken and mango traybake

Jerk chicken and mango traybake
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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
  • 300g 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

Method

  1. 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, the mango pulp and olive oil. Seal the bag, then shake to coat the chicken.
  2. 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.
  3. 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.

delicious. tips

  1. This has quite a spicy kick. For a more mellow heat, reduce the quantity of jerk seasoning in your marinade by half.

Recipe By

The delicious. food team

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