Ready for a tropical trip to the Islands? Chicken pieces are rubbed with NOMU African Rub, roasted to perfection and served with a moreish jerk sauce for dipping. A creamy cabbage & chive slaw, charred pineapple rings and sweet potato fries are the perfect sides to complete this hearty meal.
Caribbean Jerk Chicken
Caribbean Jerk Chicken
with creamy slaw, sweet potato fries & fresh chives
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cabbage
- Chicken
- Free-range Chicken Pieces
- Fresh Chives
- Fresh Pineapple Rings
- Greek Yoghurt
- Jerk Dip
- Jerk Seasoning
- Low-Sodium Soy Sauce
- Nomu African Rub
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CHICKEN
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, the soy sauce, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway).
JERK TIME!
Rinse the sweet potato and cut into 1cm thick fries. Place on a separate roasting tray. Coat in oil, the Jerk seasoning, and a pinch of salt. Roast until cooked through and crispy, 25-30 minutes (shifting halfway).
SLAW
While the chicken and chips are roasting, rinse and finely slice the chives. Finely slice ½ the cabbage. In a bowl, combine the sliced cabbage, the yoghurt, ½ the sliced chives, and seasoning. Set aside until serving.
PINEAPPLE OF YOUR EYE
When the roast has 5-10 minutes remaining, place a pan or grill over medium-high heat with a drizzle of oil. When hot, fry the pineapple rings until lightly charred, 1-2 minutes per side.
WELCOME TO PARADISE
Plate up the fries. Side with the chicken, the charred pineapple, and the creamy slaw. Serve the Jerk dip on the side for dunking. Garnish with the remaining chives. Well done, Chef!
Free-range Chicken Pieces - 2
NOMU African Rub - 10ml
Low Sodium Soy Sauce - 7,5ml
Sweet Potato - 250g
Jerk Seasoning - 15ml
Fresh Chives - 3g
Cabbage - 100g
Greek Yoghurt - 50ml
Fresh Pineapple Rings - 200g
Jerk Dip - 50ml
CHICKEN
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, the soy sauce, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway).
JERK TIME!
Rinse the sweet potato and cut into 1cm thick fries. Place on a separate roasting tray. Coat in oil, the Jerk seasoning, and a pinch of salt. Roast until cooked through and crispy, 25-30 minutes (shifting halfway).
SLAW
While the chicken and chips are roasting, rinse and finely slice the chives. Finely slice the cabbage. In a bowl, combine the sliced cabbage, the yoghurt, ½ the sliced chives, and seasoning. Set aside until serving.
PINEAPPLE OF YOUR EYE
When the roast has 5-10 minutes remaining, place a pan or grill over medium-high heat with a drizzle of oil. When hot, fry the pineapple rings until lightly charred, 1-2 minutes per side.
WELCOME TO PARADISE
Plate up the fries. Side with the chicken, the charred pineapple, and the creamy slaw. Serve the Jerk dip on the side for dunking. Garnish with the remaining chives. Well done, Chef!
Free-range Chicken Pieces - 4
NOMU African Rub - 20ml
Low Sodium Soy Sauce - 15ml
Sweet Potato - 500g
Jerk Seasoning - 30ml
Fresh Chives - 5g
Cabbage - 100g
Greek Yoghurt - 100ml
Fresh Pineapple Rings - 400g
Jerk Dip - 100ml
CHICKEN
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, the soy sauce, and seasoning. Roast in the oven until cooked through and crispy, 35-40 minutes (shifting halfway).
JERK TIME!
Rinse the sweet potato and cut into 1cm thick fries. Place on a separate roasting tray. Coat in oil, the Jerk seasoning, and a pinch of salt. Roast until cooked through and crispy, 30-35 minutes (shifting halfway).
SLAW
While the chicken and chips are roasting, rinse and finely slice the chives. Finely slice ¾ of the cabbage. In a bowl, combine the sliced cabbage, the yoghurt, ½ the sliced chives, and seasoning. Set aside until serving.
PINEAPPLE OF YOUR EYE
When the roast has 5-10 minutes remaining, place a pan or grill over medium-high heat with a drizzle of oil. When hot, fry the pineapple rings until lightly charred, 1-2 minutes per side.
WELCOME TO PARADISE
Plate up the fries. Side with the chicken, the charred pineapple, and the creamy slaw. Serve the Jerk dip on the side for dunking. Garnish with the remaining chives. Well done, Chef!
Free-range Chicken Pieces - 6
NOMU African Rub - 30ml
Low Sodium Soy Sauce - 22,5ml
Sweet Potato - 750g
Jerk Seasoning - 45ml
Fresh Chives - 8g
Cabbage - 200g
Greek Yoghurt - 150ml
Fresh Pineapple Rings - 600g
Jerk Dip - 150ml
CHICKEN
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, the soy sauce, and seasoning. Roast in the oven until cooked through and crispy, 35-40 minutes (shifting halfway).
JERK TIME!
Rinse the sweet potato and cut into 1cm thick fries. Place on a separate roasting tray. Coat in oil, the Jerk seasoning, and a pinch of salt. Roast until cooked through and crispy, 30-35 minutes (shifting halfway).
SLAW
While the chicken and chips are roasting, rinse and finely slice the chives. Finely slice the cabbage. In a bowl, combine the sliced cabbage, the yoghurt, ½ the sliced chives, and seasoning. Set aside until serving.
PINEAPPLE OF YOUR EYE
When the roast has 5-10 minutes remaining, place a pan or grill over medium-high heat with a drizzle of oil. When hot, fry the pineapple rings until lightly charred, 1-2 minutes per side.
WELCOME TO PARADISE
Plate up the fries. Side with the chicken, the charred pineapple, and the creamy slaw. Serve the Jerk dip on the side for dunking. Garnish with the remaining chives. Well done, Chef!
Free-range Chicken Pieces - 8
NOMU African Rub - 40ml
Low Sodium Soy Sauce - 30ml
Sweet Potato - 1kg
Jerk Seasoning - 60ml
Fresh Chives - 10g
Cabbage - 200g
Greek Yoghurt - 200ml
Fresh Pineapple Rings - 800g
Jerk Dip - 200ml
Woolies Products in this dish
