RECIPE: Jerk Chicken with sweet potato salad and red onion salsa

jerk-chicken-A lovely recipe I picked up in a magazine. Tasty, not fattening!

Chicken marinade:

  • 3 whole fresh chillies, roughly chopped
  • 2 tbsp allspice, toasted and ground
  • 1 cup finely chopped spring onion
  • 4 cloves freshly chopped garlic
  • 3 tbsp fresh ginger, finely chopped
  • 2 tbsp finely chopped fresh thyme
  • 1tbsp white vinegar
  • zest and juice two limes
  • 1 tbsp black pepper
  • 2tbs olive oil
  • 12 pieces chicken, skin on

For the sweet potato salad

  • 1kg sweet potato (kumara) diced 1cm
  • 11/4 cups mayonnaise
  • 1.5 tbsp whole grain mustard 
  • 1tbsp sweet chilli sauce
  • 1/3 cup finely chopped red onion
  • 1/2 cup finel chopped gherkin
  • 1/2 cup rough chopped fresh basil
  • sea salt and fresh ground pepper

For the salsa 

  • 2 cups orange, pith removed, and cut into 3cm dice
  • 1/2 small red onion, cut into thin rings
  • 1tbsp finely diced red chilli
  • 1tbsp cumin seeds, toasted and ground 
  • 1/4 cup coriander leaves 
  • 1/4 cup extra virgin olive oil
  • sea salt and fresh ground pepper

For the serving

  • juice of 3 limes
  1. Place all the chicken marinade ingredients, except the chicken portions in a small food processor and blend to a wet paste. Pour over the chicken pieces then cover. Refrigerate for at least a day. 
  2. Place the diced sweet potato in a saucepan of seasoned cold water. Place on a high heat and bring to the boil, then check after 5 minutes. it is ready when it is soft through, but not falling apart. remove from the heat, strain, and cool at room temperature. 
  3. Once cooked, place in a large mixing bowl. Add the rest of the salad ingredients. Fold through until fully incorporated. Taste and season with salt and pepper. refrigerate until required. 
  4. For the salsa, place all the ingredients except the salt and pepper in a small bowl. mix through, then season accordingly. refrigerate until required. 
  5. For the chicken, heat up your char grill or flat top to medium heat. Season the chicken with salt and place on the heat. Cook through. The jerk chicken should pick up plenty of char, which is exactly the idea. Once cooked, remove, then squeeze over the juice of the limes.
  6. Grab the sweet potato salad and the orange and red onion salad and serve on family sized platters and bowls, or individually on plates.


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