Mango-Glazed Caribbean-Style Chicken Thighs
with Creamy Coleslaw and Green-Onion Lime Rice
Taste the Islands with these Caribbean-style chicken thighs, seasoned with our Jerk Spice Blend and sweet and tangy mango chutney. Creamy coleslaw and zesty green onion-lime rice make every bite an adventure.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
170 g
Coleslaw Cabbage Mix
1 unit(s)
Green Onion
1 unit(s)
Lime
4 tbsp
Mango Chutney
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Jerk Spice Blend
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, pat chicken dry with paper towels.Toss chicken with 1 tbsp (2 tbsp) oil, then season all over with Jerk Spice Blend. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Transfer to a foil-lined baking sheet. Broil in the middle of the oven until cooked through, 5-6 min.**
Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add coleslaw cabbage mix to bowl with dressing. Toss to coat.
Reheat the same pan (from step 2) over medium.When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper, then add cooked chicken. Bring to a simmer. Cook, flipping chicken occasionally, until glaze thickens slightly, 2-3 min.Remove from heat.
Meanwhile, thinly slice green onions.Fluff rice with a fork, then add half the green onions and remaining lime zest.
Divide rice, chicken and coleslaw between plates. Spoon any remaining glaze from the pan over top and sprinkle remaining green onions over chicken.Squeeze a lime wedge over top, if desired.
