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Caribbean Jerk Chicken Wedges
Wedges
2.5kg McCain Our Chef Solutions Wedges– frozen
50ml Vegetable Oil
30g Jerk Seasoning Spice Mix
Chicken
2.5 kg Boneless Skinless Chicken Thighs
50g Jerk Seasoning Spice Mix
Gravy
2 litres Water
200g Reduced Salt Gravy Granules
8 Spring Onions
200g Red Peppers
250g Yellow Peppers
Garnish
Sliced Chillies
Chopped Spring Onions
Bunch of Fresh Coriander
- Open McCain Simply Wedges bag and add the Jerk seasoning and oil onto the potatoes, mix in bag until evenly coated.
- Season chicken thighs and cook in the oven at 180°C/350°F/ Gas Mark 5 until core temperature exceeds 75°C.
- Whilst the chicken is cooking add the seasoned wedges and cook as per on pack instruction.
- Make the gravy by frying off the peppers and spring onions in a little oil, add the water and thicken with gravy granules as per on pack instruction.
- When the chicken is cooked, shred into slices and add to the gravy.
- Top the cooked wedges with chicken and gravy and finish with fresh sliced chillies and spring onions.
- Finish with chopped fresh coriander.
Top Tip
Serve with a dollop of cooling Mango Mayonnaise
