Jamaican Jerk Chicken with Hot & Fruity Coleslaw

Incredible Jerk Chicken recipe full of heat, flavour and fresh ingredients. A show stopper.

(Serves 4)

Ingredients

• 750g Chicken Drumsticks

Jerk Marinade

• 5 spring onions, roughly chopped

• 3 green chillies, deseeded if you prefer less heat

• 4 garlic cloves

• Thumb of ginger, roughly chopped

• 1 ⁄ 2 white onion, roughly chopped

• 2 tbsp Peak Blends Jamaican Jerk

• 1 tsp dried thyme

• 1 tbsp ground all spice

• 1 lime, juiced

• 2 tbsp vegetable oil

• 2 tbsp soy sauce

• 2 tbsp brown sugar

Hot & Fruity Slaw

• 1 ⁄ 2 white cabbage

• 1 ⁄ 2 red cabbage

• 1 ⁄ 2 red onion

• 150g mango

• 1 red chilli, deseeded and sliced finely

• 2 tsp Dijon mustard

• 2 tbsp soft brown sugar

• 50ml cider vinegar

• 50ml olive oil

• Salt & pepper

Garnish

• Zest of one lime

• Sliced spring onion

Method

1. In a food processor, blend together all of the marinade ingredients in a food processor till you have smooth paste.

2. Place drumsticks in a large oven dish and make a few slashes in the skin with a sharp knife.

3. Cover chicken drumsticks with marinade and ensure well coated before leaving to marinate in the fridge overnight.

4. Preheat oven to 180° C/ Gas Mark 4. Cook chicken for 45 minutes till tender and juices run clear.

5. To make the coleslaw; remove the tough cabbage cores and using a mandolin, finely shred the leaves.

6. Finely slice the red onion, red chilli and mango.

7. Add the cabbage, onion, mango and chilli to a mixing bowl and set aside.

8. To make the dressing, whisk together the mustard, sugar, oil, vinegar and pinch of salt/pepper. Add dressing to shredded vegetables and mix well.