Another first for my blog, a
Jamaican inspired dish with some help from the nice folks at Snack
Jockey Foods and a new producer for me Jamaica Sun. This
collaboration of condiments makes for a fabulous meal.
Hot and spicy chicken breasts
marinated for four hours in Jamaica Sun's Traditional
Jerk Seasoning and roasted for 20 minutes at 220c, sweet and tasty sweet
potato, simply wedge into eighths season with Maldon Sea Salt and
roast with a little oil for 1 hour at 230c. Serve with sautéed red and green
peppers and Banana
Ketchup, this fabulous condiment from Snack Jockey Foods has a sweet,
spicy, fruity flavour which complements the hot and spicy jerk chicken
perfectly. With a fruity front flavours that develop into a zingy hot sauce that lingers beautifully on the palate Banana Ketchup is a delicious condiment. Add in the beautiful sweet caramelised potato and great flavour of
the peppers and you'll as pleased as punch with your meal.
Ingredients
- 2 Chicken breasts
- 3 Medium or large sweet
potatoes
- 3 Peppers, colours of your
choice
Cooking time: 1 hour 10 minutes
| Serves: 2
Start by covering two chicken
breasts in 1/2 jar of the jerk seasoning at least 2 hours before cooking or you
can marinate for anything up to 24 hours.
One hour ten minutes before
serving eighth up the sweet potatoes and drizzle with oil, sprinkle with sea
salt, and roast at 220c - 230c for around 1 hour.
Whilst the potato is cooking
dice the peppers into roughly 1 cm dice and sauté until cooked to a texture that suits you. I like them to stil have a good bite.
With 25 minutes left for the
potatoes add the chicken and seasoning to a roasting tray and roast at 220c for
20 minutes checking the meat is cooked thoroughly before serving.
Plate up with a good dollop of
the ketchup and prepare to be impressed, a super simple meal with amazing
flavours.
Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.
No comments:
Post a Comment