Glazed Jerk-Spiced Chicken Breast, Slaw & Sweet Potato Wedges

By Gousto

Glazed Jerk-Spiced Chicken Breast, Slaw & Sweet Potato Wedges

Cook up the flavours of the Caribbean with this aromatic take on jerk chicken. You’ll crisp up juicy marinated chicken breast before roasting them to perfection. Toss them through a sticky glaze and serve up with sweet potato wedges and creamy slaw.

Ingredients

For 2 people [double for 4]

2 British chicken breast portions
1 tbsp jerk paste
160g carrot & cabbage slaw mix
50ml mayonnaise
1 spring onion
2 sweet potatoes
30ml tomato ketchup
15ml white wine vinegar

You’ll also need

Vegetable oil, sugar, salt, pepper

Cooking instructions 30 mins

For 2 people [double for 4]

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air. Cut the sweet potatoes (skin on) into wedges. Add the wedges to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up. Put the tray in the oven for 25 min or until the wedges are tender and starting to crisp.

Step 2

Combine half the jerk paste (you’ll use the rest later!) in a bowl with half the white wine vinegar, a drizzle of vegetable oil and a pinch of pepper – this is your jerk marinade. Add the chicken breast portions and give everything a good mix up – this is your marinated chicken.

Step 3

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over medium-high heat. Once hot, add the marinated chicken and cook for 3 min on each side or until lightly browned.

Step 4

Once the chicken is lightly browned, transfer the chicken to an oven-proof dish and pour over any excess marinade. Put the dish in the oven for 12-14 min or until cooked through (no pink meat!) and slightly charred – this is your roasted jerk chicken.

Step 5

Combine the carrot & cabbage slaw mix and mayo in a bowl with the remaining white wine vinegar and a pinch of salt and pepper – this is your slaw.

Step 6

Combine the ketchup and the remaining jerk paste in a clean large bowl with 1 tsp [2 tsp] sugar, a pinch of salt and generous grind of pepper – this is your jerk glaze.

Step 7

Trim, then slice the spring onion[s]. Once the chicken is slightly charred and cooked through, add the roasted jerk chicken (and any chicken juices!) to the bowl with the jerk glaze. Give it a good mix up – this is your glazed jerk-spiced chicken.

Step 8

Serve the glazed jerk-spiced chicken with the slaw and sweet potato wedges to the side. Garnish with the sliced spring onion.

Enjoy!