Jerk-style chicken with sweet potatoes and cabbage
A weeknight oven interpretation of jerk flavours with allspice, thyme and optional Scotch bonnet. Served with roasted sweet potatoes and steamed cabbage.
Best for home cooks who enjoy Caribbean-inspired dinners.
Quick tips
Short on time? Do these first — small moves, big flavour.- Adjust Scotch bonnet or other hot pepper to your taste; start with a small amount.
- Ready in
- 50 min
- Hands-on
- 15 min
- Cook
- 35 min
- Ingredients
- 11
- Serves
- 4
Ingredients
- 650g Boneless chicken thighs
- 600g Sweet potato
- 400g Cabbage
- 1 Lime
- 3 Spring onionses
- 3 cloves Garlic
- 1 tsp Ground allspice
- 1 tsp Dried thyme
- 0.25 Scotch bonnet pepper, optional; remove seeds and handle carefully
- 2 tbsp Olive oil
- 0.5 tsp Salt
Method
- 01Heat the oven to 210°C. Cut sweet potatoes into 2 cm chunks and slice the cabbage finely. Finely chop spring onions, garlic and optional hot pepper.
- 02Mix spring onions, garlic, allspice, thyme, lime juice, half the oil and half the salt. Rub over the chicken; keep raw chicken and its utensils away from vegetables.
- 03Toss sweet potatoes with the remaining oil and salt. Put them on a tray with the chicken and roast for 30–35 minutes, turning potatoes halfway. The thickest part of the chicken must reach 74°C.
- 04Meanwhile put cabbage in a covered pan with 3 tablespoons of water and cook for 6–8 minutes until just tender. Divide chicken, sweet potatoes and cabbage between four plates.
Equipment
- Hob