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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 126 (35%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 162.2mg||50 %|
|Sodium 195.3mg||7 %|
|Potassium 618.4mg||16 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 29g|
|Protein 26.6g||38 %|
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Calories per serving: 363
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