Jerk chicken and mango traybake
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.
Advertisement
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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
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.
Recipe continues after advertising
Advertisement
- Recipe from January 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 333kcals
- Fat
- 15.2g (8.7g saturated)
- Protein
- 6.2g
- Carbohydrates
- 42g (22.5g sugars)
- Fibre
- 2g
- Salt
- 0.7g
delicious. tips
This has quite a spicy kick. For a more mellow heat, reduce the quantity of jerk seasoning in your marinade by half.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Caribbean recipes
Jerk chicken with coconut rice and peas and pineapple salsa
We’ve made this Jamaican favourite a little bit more special...
-
Easy
Save recipe
Caribbean recipes
Easy jerk chicken and coconut rice
Bring a taste of Jamaica to your weeknight dinner with...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter