with garlic & thyme potato wedges, blue cheese slaw and mango, chilli and lime salsa

Enjoy Sanjay Aggarwal's Jerk Chicken Skewers, paired with herby potato wedges, tangy blue cheese slaw, and vibrant mango salsa. A feast for all senses!

Ingredients

Jerk Chicken Skewers

 8 boneless and skinless chicken thighs, diced into large chunks

 2 tbsp olive oil

 2 tbsp garlic-ginger paste

 2 tbsp Spice Kitchen Jerk spice

 1 tbsp Eaton’s Jamaican Jerk paste

 1.5 tsp salt

 Juice of half a lime

 Garlic & thyme potato wedges 

 4 medium sized Maris Piper potatoes, peeled and cut into large wedges

 1 tsp paprika

 1 tsp sea salt

 1 tsp garlic powder

 1 tsp cracked black pepper

 Blue cheese slaw 

 2 cups of shredded red cabbage

 2 cups of shredded carrots

 1 red pepper, sliced thinly

 1 white onion, sliced thinly

 60g of soured cream

 4 tbsp of mayonnaise 

 1 tbsp of English mustard

 75g crumbled blue cheese

 2 tbsp of chopped parsley

 Salt & pepper

 Mango, chilli & lime salsa 

 1 ripe mango, diced into medium cubes

 1 small red onion, finely diced

 1 red chilli, finely chopped

 2 tbsp of chopped coriander

 Squeeze of lime juice

 Sea salt to taste

Method

Chicken

1. Add the diced chicken in a medium-sized bowl, pour in the olive oil, then add the jerk spices, garlic-ginger paste, salt and marinate for a couple of hours or overnight in the fridge. 

2. Thread the chicken on to either pre-soaked wooden skewers or metal skewers. Brush the chicken with oil and either cook in an oven at 190°C for 16-18 minutes and finish under a hot grill for a charred effect, or cook on the barbecue for 10-12 minutes, turning frequently.

3. Garnish with a squeeze of lime juice and salt and pepper.

Wedges

1. Preheat the oven to 200°C.

2. Peel the potatoes, cut the potatoes in half lengthwise. Cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of 8 wedges.

3. Add the wedges to a large mixing bowl. Add 1 tbsp of olive oil, garlic powder, paprika and black pepper. Toss everything together to coat. 

4. Spread the wedges in a single layer over a large baking sheet lined with non-stick foil and bake for 35-40 minutes, or until golden and cooked through.

5. Remove from the oven and while they are still hot, season with garlic sea salt to taste.

Slaw

1. In a large bowl, add the shredded cabbage, carrots, sliced onion and peppers. n Add the mayonnaise, soured cream and mustard and mix well. Season well with salt and pepper and, finally, crumble in the blue cheese and garnish with fresh parsley.

Salsa

1. Prepare the mango by cutting the halves off the stone and slice each half in a criss-cross shape. Cut off and dice the flesh and add the red onion, chilli and coriander, then scrape into a bowl.

2. Squeeze in the lime juice and mix well. Season to taste with salt.