Bring bold, sunshine flavours to your midweek dinner with this vibrant Caribbean-style chicken traybake recipe. Tender chicken legs are roasted until golden perfection, tossed into spicy-sweet jerk paste and then nestled into fragrant coconut and kidney bean rice, served with a generous helping of fresh, zingy mango salsa. It’s colourful, delicious and there’s minimal washing up.
Marks & Spencer
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1HR 5MIN
Total time
Ingredients
Servings
4
1 kg
M&S Remarksable Value Oakham Gold chicken leg portions
1 jar
(200 g)
(200 g)
The Black Farmer X M&S jerk paste
1
M&S Remarksable Value red cabbage, finely shredded
1
lime, zest and juice
1
M&S Collection perfectly ripe mango, diced
1
M&S Remarksable Value red chilli, thinly sliced
3
M&S Remarksable Value spring onions, thinly sliced
400 g
M&S red kidney beans in water, drained
400 ml
reduced fat coconut milk
270 g
M&S Remarksable Value easy cook long grain rice
1
M&S Remarksable Value chicken stock pot
200 ml
boiling water
