JERK CHICKEN AND SALSA VERDE
PREPARATION: 10min ~ COOK: 30min ~ READY IN: 40min
INGREDIENTS (SERVES 4)
500g Lenard’s Caribbean Jerk Chicken Wings
1-2 tbs canola Oil
1 brown onion
1 tsp chipotle chilli powder
1 small bunch coriander, and some left over to garnish
1 small bunch parsley
1/4 green chilli
1 clove garlic
5g palm sugar
Juice of a lime
4 tbs Hillfarm basil vinegar
Salt to taste
Preheat your oven to approximately 180ºC. Place chicken wings into an oven roasting tray. Drizzle with 1-2 tablespoons of canola oil, and mix until coated. Place the roasting tray into the oven for 25-30 minutes.
To make the salsa verde, blend onion, chipotle chilli powder, coriander, parsley, green chilli, garlic, palm sugar, lime, tomatillo, basil vinegar and salt to a paste. Pour into a serving bowl.
When ready, take wings out of oven, and place in a serving bowl. Spoon some of the salsa verde on top, and garnish with a small handful of coriander.