Jerk Chicken, Mango & Rice Traybake
We all love a traybake for a weeknight dinner and this one is a real winner. Jerk chicken, sweet mango and rice n’ peas all in one tray – what’s not to like?! An easy and tasty meal for two or you can easily scale it up for a family meal.
Method
Put the jerk seasoning, ginger, thyme, soy sauce, ketchup, honey and oil into a large dish and mix everything together. Season with salt and plenty of black pepper. Carefully cut slits into the chicken flesh. Put the chicken into the jerk mixture and toss well to ensure that it is well coated in the marinade. Cover and marinade for 30 minutes or chill for longer if you have the time.
Preheat the oven to 200C/180Cfan/Gas 6
Put the chicken and marinade into a small-medium non-stick roasting tin or ovenproof dish.
Cover with foil and cook for 20 minutes. Remove the foil and cook for another 20 minutes. (the cooking time will vary slightly depending on the size of your chicken pieces). Remove the tray from the oven, take out the chicken and stir the rice, mango and half the spring onion in the tray. Sit the chicken back on top and cook, uncovered, for a further 10 minutes until the chicken is cooked through. Serve scattered with the remaining spring onions, coriander and with lime wedges for squeezing.
*Part of our Caribbean Creations range – available now from selected Tesco stores.
Ingredients
- 4 large chicken thighs
- ½ sachet Ainsley Jamaican Jerk Seasoning*
- 4cm root ginger, peeled and grated
- 2 sprigs of thyme, leaves picked (or ½ tsp dried thyme)
- 1 tbsp soy sauce
- 1 tbsp ketchup (try our Curried Red Pepper Ketchup)
- 1 tbsp runny honey
- 1 tbsp light olive oil
- 1 x pouch of Ainsley Jamaican Rice N’Peas*
- ½ mango, peeled, destoned, and cut into bite size chunks
- 2 spring onions, trimmed and sliced
- 1 tbsp chopped coriander
- 1 lime, cut into wedges
- sea salt and freshly ground black pepper