Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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Gluten Free, Coeliacs, Dairy Free, Nut Free
1) Mix together the olive oil, Harissa paste, lemon juice and prawns. Leave to marinade for at least 30 minutes in the fridge.
2) Meantime, mix all the other ingredients together to make the relish. Toss lightly in a bowl and leave to settle for 20 minutes.
3) Finally, grill or BBQ the prawns until cooked which is easiest done threaded onto skewers. (If using wooden skewers soak them in water to stop them burning).
4) Serve hot with the tomato relish.