Spicy Jerk Chicken & Potato Traybake
with Toasted Coconut & Kale Slaw
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
Make it a beach day! You’ll be feeling the relaxed vibes in a big way when you throw together this sheet pan supper. It pays homage to a great Jamaican tradition: jerk chicken. Chicken thighs and baby potatoes are slathered in piquant spices—and the bird gets a little extra kick with a brushing of pineapple chili sauce as it bronzes. Top out the tropical touches with a creamy side slaw made with kale, cabbage and toasted coconut.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 150g Shredded cabbage
- 120g Chopped kale
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 25g Shredded coconut
- 45ml Pineapple chili sauce
- 10g Caribbean Kick spices (allspice, cayenne pepper, ginger, paprika, black pepper, thyme, chili, salt, chives, garlic, onion, sugar)
Contains: Eggs, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
46 g
Saturated Fat
12 g
Sodium
640 mg
Total Carb
51 g
Sugars
8 g
Protein
42 g
Fibre
9 g
Preparation
Roast the chicken & potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Pat the chicken dry with paper towel and rub with a drizzle of oil; season with the remaining spices and S&P. Add to the pan and roast, stirring the potatoes halfway, 20 to 25 min., until the potatoes are tender and the chicken* is cooked through. Brush the chicken with ½ the pineapple chili sauce. Switch the oven to broil, 3 to 5 min., until browned.
Toast the coconut
Meanwhile, heat a medium, dry pan on medium-high. Add the coconut and toast, stirring frequently, 2 to 3 min., until beginning to brown. Transfer to a bowl.
Make the slaw
In a large bowl, combine the mayo, vinegar, remaining pineapple chili sauce and S&P. Add the kale, cabbage and coconut; toss well.
Plate your dish
Divide the chicken, potatoes and slaw between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
