US
Jerk Chicken and Coleslaw
Prep and cooking time
1hr
Complex carb portions, per serving
0
Ingredients
Serves: 4
Method
Pre-heat the oven to 200°C/180°C fan/gas mark 6.
Mix the cayenne pepper, thyme, parsley, paprika, crumbled stock cube, cinnamon, garlic, ginger, and lemon zest together in a bowl to make the jerk seasoning.
Place the chicken in a large baking dish and coat with oil. Using your hands, massage the jerk seasoning into the chicken. Cover and put in the fridge to marinate for 15mins (or longer).
Remove the dish from the fridge and place the zested lemon slices on top of the chicken. Place in the oven and cook for 45mins.
To make the coleslaw, mix the yoghurt, parsley (or coriander), lemon juice, mustard, and a pinch of salt and pepper in a medium-sized bowl. Add the carrots, cabbage, and spring onion to the yoghurt mixture, and mix well.
Check the chicken is cooked through and serve with generous helpings of coleslaw. Sprinkle with leftover fresh parsley or coriander leaves.
Second Nature special tip
Double the dry spice mix and pop it in your cupboard so it’s ready to go next time! Just add the fresh minced garlic, ginger, and lemon zest before marinating. You can also opt for ready- made jerk spice mixes, but check the ingredients list to ensure there’s no added sugar.