Jerk chicken with a celeriac, red pepper, mango & pineapple salad
Bringing some Caribbean spice into your day with this delicious jerk chicken salad. The “Jerk" style of cooking actually refers to poking holes in the meat to allow the spicy marinade to permeate deeper.
Our EVOO with its fresh, grassy and pepperiness adds a wonderful flavour and helps to keep the chicken moist. I am serving this with this delicious salad that is full of nutritious veggies and fruit adding a sweetness to contrast the spicy chicken.
Ingredients
- 6 chicken thighs
- Marinade
- 1 red onion
- 5 spring onions
- 2 Scotch bonnet chillies, deseeded
- 3 garlic cloves
- 1 tbsp fresh ginger
- 1 tbsp fresh turmeric
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp allspice
- 2 tbsp thyme leaves
- 120ml soy sauce
- 120ml apple cider vinegar
- juice 1/2 lime
- 2 tbsp Governor EVOO
For the salad
1/2 celeriac, diced
1 sweet potato, diced
1 red pepper, diced
6 spring onions, finely chopped
1 tin black beans
100g crumbled feta
100g rocket
sliced almonds
pineapple
mango
Method
- Place all the marinade ingredients into a blender and blitz, reserving 2 tbsp for the dressing. Poke the chicken with a skewer and coat with marinade, leave in the fridge for at least 4 hrs, overnight if possible.
- Heat oven to 180C, place celeriac, sweet potato, red pepper in a baking dish, drizzle with EVOO, cook for 30 mins until softened.
- Heat 1 tbsp EVOO in a large frying pan to medium, add chicken, leave to cook for 10 mins then turn and cook for another 10 mins.
- Whisk remaining marinade with 1 tbsp EVOO. Place the cooked veggies in a bowl with the rest of the salad ingredients and toss to coat. Serve with the chicken.