Spicy Jerk Chicken
with Creamy Orange Slaw & Coconut Basmati
Cooking time
25 minutes
Servings
2/4
Calories
860 /serving
Caribbean dream come true! Count on tropical touches, from Jamaican jerk spices firing up the chicken to shreds of coconut in the basmati rice. And with bursts of fresh citrus, crunchy nuts and creamy mayo, the slaw quite simply slays.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Orange
- 1 Lime
- 1 Scallion
- 200g Coleslaw mix
- 160g Basmati rice
- 25g Nuts & Seeds salad topper
- 25g Shredded coconut
- 30ml Mayonnaise
- 🌶️ 10g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
Contains: Cashews • Eggs • Soy • Sulphites
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
Total Fat
32 g
Saturated Fat
11 g
Sodium
240 mg
Total Carb
95 g
Sugars
16 g
Protein
50 g
Fibre
11 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Toast the coconut
- Meanwhile, heat a medium, dry pan on medium.
- Add the coconut and toast, stirring often, 1 to 2 min., until lightly golden and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, zest and juice the lime.
- Juice ¼ of the orange into a medium bowl. Cut off the bottom of the remaining orange, then cut away the peel and white pith. Thinly slice, then quarter.
- Thinly slice the scallion crosswise.
Make the slaw
- To the bowl of orange juice, add the mayo, lime juice, coleslaw mix, orange segments, scallion, salad topper and S&P; toss well.
Finish & serve
- To the pot of rice, add the coconut and lime zest; stir well.
- Divide the rice between your plates.
- Top with the chicken and slaw. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
