Jerk Chicken Thighs on Sweet Potato Pancakes
|1 poundboneless skinless chicken thighs|
|2 tablespoonsdry jerk seasoning|
|2 tablespoonsSalad oil|
|2 cupssweet potato; shredded|
|2 tablespoonsred onion; finely chopped|
|1/8 teaspoonCayenne pepper|
|1 wholeEgg; slightly beaten|
|1 12-oz bottleMango Chutney|
|1 fresh mango; diced|
|2 tablespoonsfresh Italian parsley; chopped|
Jerk Chicken Thighs on Sweet Potato Pancakes 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.
Republished with Permission, National Chicken Council
Winner of third place in the 45th National Chicken Cooking Contest (2003)
Recipe created by Linda Miranda of Wakefield, Rhode Island
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