jerk chicken

Additives (3)

This label lists 1 colour, 1 preservative and 1 thickener or gelling agent.

Also on the label, not assessed here yet

• E160C Paprika extract, capsanthin colour
• E200 Sorbic acid preservative
• E412 Guar gum thickener

Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.

Ingredients

chicken thigh fillet (91%), lime juice, garlic purée, sunflower oil, honey, tomato purée, red chilli purée, allspice, paprika, white sugar, potato starch, coriander, salt, lime zest, ginger powder, ginger purée, cinnamon, cornflour, dried onion. cayenne pepper, brown sugar, dried garlic, dried red chilli, black pepper, onion purée, cumin, red chilli, parsley, clove, garlic powder, nutmeg, dried green pepper, thyme, stabiliser (guar gum), paprika extract, coriander extract nutrition typical values as prepared energy k energy kcal fat of which saturat carbohydrate of which sugars fibre protein salt preparation: wash hands, all surfaces and utensils after touching raw poultry. oven cook chilled gas 6, 200°c, fan 180°c 20 mins waitrose.com/nu ri = % of your daily %3d preheat oven. remove all packaging. place the chicken on a baking tray. cook in the centre of the oven until the juices run clear and there is no pink meat. we are committed the best quality. sh hanny with this pro

As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.