Chicken With Jerk Sauce and Cool Pineapple Salsa |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is from Ellie Krieger. For those who don't like heat, you can substitute jalapeno or bell pepper for the scotch bonnet. I used a regular cucumber when I made this, and it came out fine. I also don't like mint, so I left that out. Ingredients:
1 tablespoon honey |
1 tablespoon lime juice |
1 cup pineapple, finely diced |
1/3 cup english cucumber, finely diced and seeded |
1 tablespoon fresh mint leaves, chopped |
4 teaspoons olive oil, divided |
4 chicken breast halves, skinless and boneless, about 5 ounces each, pounded to 1/2-inch thick |
1 cup scallion, chopped (about 6 scallions) |
1/2 scotch bonnet peppers (wear gloves when handling) or 1/2 habanero pepper, seeded and finely minced (wear gloves when handling) |
1 garlic clove, minced |
1 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger |
1 teaspoon allspice |
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme |
1/2 cup low sodium chicken broth |
2 tablespoons reduced sodium soy sauce |
2 tablespoons lime juice |
Directions:
1. In a small bowl whisk together honey and lime juice.
2. Combine pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
3. Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat.
4. Add the chicken breasts and cook for about 10 minutes on each side, or until browned and cooked through.
5. Transfer the chicken to a plate and cover with foil to keep warm.
6. Add the remaining 2 teaspoons of oil to the pan.
7. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 3 minutes over a medium heat.
8. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes.
9. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
10. Serve with the pineapple salsa.
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