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 blender
or 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 heat
for 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 mix
in the remaining ingredients and reserve hot.
To finish the dish: Brown the chicken in a hot sauté pan on both
sides. Finish by baking in a 350 degree oven for about 10-15 minutes or
until done. Garnish with the mashed yams and mango chutney. Makes 4 servings