Jerk Chicken, Mango & Rice Traybake
Jerk chicken, sweet mango, and rice bake in one dish—easy weeknight meal for 2 or scale up for family. Perfect with Ainsley’s Jamaican flavors and fresh herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Roasting pan
- Pepper mill
- Grater
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Aluminum foil
- Measuring spoon
- Spoon
- Oven
- Oven mitt
- Serving platter
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
- freshly ground black pepper
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