Update my dinner status, I'm making this tonight.
25 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Rub chicken thighs with jerk seasoning. In oven-proof pan, place
butter and salad oil over medium-high heat. Add chicken and
cook about 2 minutes on each side to brown. Place pan in 350F.
oven and cook about 45 minutes or until chicken is fork-tender.
Remove chicken and shred. In large bowl, place sweet potato,
onion, salt, cayenne pepper, flour and egg; stir to mix well. Spray
frypan and place on medium heat. Spoon in sweet potato mixture,
2 tablespoons at a time, to make small pancakes. Keep pancakes
warm while completing cooking. Top pancakes with shredded
chicken and small dollop of chutney; place additional pancake on
top of chicken. Remove pancake stacks to serving plates and
garnish each with diced mango and parsley. Pierce each stack
with rosemary sprig.
