JAMAICAN JERK CHICKEN WITH MASHED YAMS AND MANGO CHUTNEY
4 chicken breasts MARINADE: 4 scallions 1 medium red onion 2 cloves garlic 1 tsp. ginger 1 Habanero pepper 2 ounces soy sauce 1 tsp. Worcestershire 2 ounces vegetable oil 1 tsp. cayenne pepper 1 T. allspice 1 pinch ground cloves 1 tsp. pepper 1 T. sugar Juice of one lime Juice of one orange
Combine all of the marinade ingredients and puree until smooth in a blenderor food processor. Marinate the chicken in the refrigerator for 24 hours.
CHUTNEY 2 mangoes 1 cup cider vinegar 1/2 cup granulated sugar 1/2 cup dark brown sugar 1/2 cup diced red onion 2 cloves garlic, minced A pinch of salt and pepper 1 tsp. cinnamon 1/2 tsp. dry mustard 1/2 tsp. allspice 1/2 cup black currants 1/2 cup golden raisins 3 Granny Smith apples, diced
Combine all the ingredients and cook in a stainless steel pot at low heatfor about 20 minutes or until the chutney becomes syrup-like in consistency,then chill.
YAMS 3 large yams 1 T. plain yogurt 1 clove garlic, minced Pinch of salt and pepper
Peel the yams and cook in boiling water until soft, then strain and mixin the remaining ingredients and reserve hot.
To finish the dish: Brown the chicken in a hot sauté pan on bothsides. Finish by baking in a 350 degree oven for about 10-15 minutes oruntil done. Garnish with the mashed yams and mango chutney. Makes 4 servings