Product Detail

Jerk Chicken Thighs


-with rice and peas, spiced sweet potato and jerk sauce

Out of stock

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-Allergens: Sulphites, Mustard, Gluten

Cooking Instructions

Remove the sauce from the dish and recover. Cook for 20 minutes at 180 degrees Celsius with the lid on, then remove the lid and cook for a further 5 minutes. Serve with the sauce on the side.

Plating Instuctions

Spoon the rice onto a plate and place the chicken thighs in the middle of the rice, with one resting on the other for height. Pour your jerk sauce over the top.

Finish with some chopped parsley or coriander and serve!