A flavour-packed jerk chicken supreme glazed with chilli jam, served with crispy steak cut chips and a fresh pineapple salsa. This Caribbean-inspired dish combines sweet, spicy, and savoury flavours for an easy yet impressive meal.
Ingredients (Serves 1)
1 chicken supreme, wing in, skin on
1 tbsp jerk seasoning
2 tsp chilli jam
200g Pilgrim’s 20mm steak cut chips
¼ pineapple, diced
¼ cucumber, diced
½ beef tomato, diced
Handful of mixed baby leaves
Method
1. Prepare the chicken
Pat the chicken supreme dry.
Rub the jerk seasoning all over the chicken, including under the skin where possible.
Brush lightly with chilli jam for a sticky glaze.
Leave to marinate for 20 minutes if time allows.
2. Cook the chips
Fry the steak cut chips according to package instructions until golden and crisp.
3. Cook the chicken
Place the chicken skin-side down in an ovenproof frying pan over medium heat.
Cook for 5–6 minutes until the skin is crisp and browned.
Turn over and transfer to a preheated oven at 200°C.
Roast for 18–22 minutes, or until fully cooked through and the juices run clear.
Brush with a little extra chilli jam during the final few minutes.
4. Make the pineapple salsa
Combine the diced pineapple, cucumber, and beef tomato in a bowl.
Stir through a small spoon of chilli jam to lightly dress the salsa.
5. Assemble
Place the mixed baby leaves on the plate.
Add the steak cut chips and top with the jerk chicken supreme.
Spoon over the pineapple salsa and serve immediately.
