Jerk Chicken with Red Cabbage Coleslaw
Many people often avoid buying meat still on the bone, but there are so many delicious, easy recipes that you can do with those cuts and the bone adds to the flavour.
4 people
50 minutes
15 minutes
Ingredients
- 2 tsp Black Pepper
- 0.5 tsp Cayenne Pepper
- 4 tbsp Coconut Cream
- 2 cloves Garlic crushed
- 2 tsp Ground Allspice
- 0.5 tsp Ground Cinnamon
- 1 - Lime zest and juice
- 0.5 tsp Salt
- 2.5 tsp SuperValu Dried Thyme
- 1 tbsp SuperValu Fresh Ginger grated
- 1 - SuperValu Green Chilli deseeded and chopped
- 8 - SuperValu Quality Irish Chicken Thighs skin on and bone in
For the Red Cabbage Coleslaw
-
3
-
Carrots
grated
-
1
pinch
Caster Sugar
-
50
ml
Cider Vinegar
-
1
tbsp
Dijon Mustard
-
200
g
Greek Yoghurt
-
1
-
Red Onion
finely diced
-
400
g
SuperValu Red Cabbage
finely sliced
Method
- Preheat the oven to 200oC/gas mark 6.
- To make the jerk seasoning, place the thyme, allspice, black pepper, cinnamon, cayenne pepper and salt in a bowl. Combine this with the chilli, garlic, coconut cream and ginger, then stir in the lime zest and juice. Slice the chicken a few times down to the bone and cover with the jerk paste. Place on a baking tray and roast in the oven for around 50 minutes. The thighs should be golden brown on top and cooked through.
- For the coleslaw, place the cabbage, carrots and red onion in a large bowl and toss to combine. In a separate bowl, mix together the yogurt, vinegar, mustard and sugar, then stir this dressing through the vegetables until well combined. Serve the jerk chicken with a helping of coleslaw on the side.
Tip: You can use any meat on the bone for this recipe, not just chicken. Serve it with rice for a traditional Caribbean meal.
LIGHTEN UP
If you're watching your fat intake, try using chicken legs instead of thighs.
