Chicken with Jerk Sauce and Cool Pineapple Salsa (Ellie Krieger) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 tablespoon honey |
1 tablespoon lime juice |
1 cup finely diced pineapple |
1/3 cup finely diced, seeded english cucumber |
1 tablespoon chopped fresh mint leaves |
4 teaspoons olive oil, divided |
4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick |
1 cup chopped scallions (about 6 scallions) |
1/2 scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling) |
1 clove garlic, minced |
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground |
1 teaspoon allspice |
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried |
1/2 cup low-sodium chicken broth |
2 tablespoons reduced-sodium soy sauce |
2 tablespoons lime juice |
Directions:
1. For the salsa:
2. In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
3. For the chicken:
4. Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
5. Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
6. Serve with the pineapple salsa.
7. Yield: 4 servings (1 serving is 1 chicken breast, 2 tablespoons of sauce and 1/3 cup of salsa)
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