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Sprinkle over roasted chicken wings, straight from the oven
For a sweet, rich & creamy curry sauce add to 400ml coconut milk and simmer with 300g sweet potato until soft, puree and use as a base for a chicken or prawn curry
Mix a little oil and use as a marinade for grilled green prawns or salmon
RECIPE INSPIRATION Caribbean Jerk Wings with Rice & Peas
Serves 4 people | Prep-time 5 minutes | Cooking time 35 minutes
Ingredients
1 x 25g sachet McCormick Caribbean Jerk Street Food
1 kg chicken wings
1 tbsp (20 mL) vegetable oil
½ red onion, diced
250 g long grain rice, rinsed in cold water
400 mL light coconut milk,
400 g tin black beans, drained
3 spring onions, thinly sliced
lime wedges to serve
Directions
1. Pre-heat the oven to 190°C (170°C fan forced). Place the chicken wings on a large shallow baking paper lined baking tray and roast in the oven for 35-40 minutes, or until golden brown and cooked through.
2. Meanwhile, heat the oil in a medium saucepan and fry the onion for 3-4 minutes until it begins to soften. Add the rice, coconut milk and beans, cook for 10-15 minutes with lid on or until rice is done. Stir in the spring onion and 1 tsp of Caribbean Street Food Seasoning.
3. Place the hot chicken wings in a large bowl and toss with the remaining Caribbean Street Food Seasoning until evenly coated. Serve the chicken wings accompanied with the rice and a squeeze of lime.
Nutritional information
Nutritional information
