US
Ingredients
Serves: 4
1-2 tsp ground cayenne pepper
2 tsp dried thyme
2 tsp dried parsley
1 tbsp ground paprika
1 vegetable stock cube, crumbled
1⁄4 tsp ground cinnamon
2 garlic cloves, finely diced or minced
2cm fresh ginger, finely diced
1⁄2 lemon, zested then finely sliced
8 chicken thighs or drumsticks
2 tbsp extra virgin olive oil
100g plain natural or Greek yoghurt, or dairy-free alternative
1 large handful fresh parsley or coriander, roughly chopped
1⁄2 lemon, juiced
2 tsp wholegrain mustard
4 carrots, grated
1⁄2 small white cabbage, roughly chopped
5 spring onions, finely sliced
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.