Jerk Chicken Skewers, Garlic & Thyme Potato Wedges, Blue Cheese Slaw, Mango, Chilli & Lime Salsa

INGREDIENTS

Jerk chicken skewers

• 8 boneless and skinless chicken thighs, diced into large chunks
• 2 tbsp of olive oil
• 2 tbsp of garlic-ginger paste
• 2 tbsp of Spice Kitchen Jerk spice
• 1 tbsp of Eaton’s Jamaican Jerk Seasoning paste
• 1.5 tsp of salt
• Juice of half a lime

Garlic & thyme potato wedges

• 4 medium sized Maris Piper potatoes, peeled and cut into large wedges
• 1 tsp of paprika
• 1 tsp of sea salt
• 1 tsp of garlic powder
• 1 tsp of 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 (add more for a runnier consistency)
• 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

For the 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 degrees for 16 – 18 minutes and finish under a hot grill for a charred/BBQ effect, or like me, cook on the BBQ for 10 – 12 minutes, turning frequently.
3. Garnish with a squeeze of lime juice and salt & pepper

For the wedges:

1. Preheat the oven to 200C.
2. Peel the potatoes, cut the potatoes in half lengthwise. Place each half flat-side down and 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 to 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.

Blue cheese slaw:

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

Mango, chilli & lime 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 with 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

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