The lovely ladies from Sisters Do Food have come up with this fabulously colourful jerk chicken recipe to warm up on these cold winter nights.
You can either serve this delicious dish on its own, or with rice and peas, or scooped into a toasted pitta.
PREP: 20 minutes
COOK: 10 minutes
For the chicken skewers:
- Two large skinless chicken breasts
- Heaped tablespoon of jerk paste (or make your own by blending 4 spring onions, 1 heaped teaspoon ground allspice, 1 scotch bonnet, 1 lime, small bunch of fresh thyme, 2 cloves garlic, thumb sized piece of ginger, tablespoon brown sugar, tablespoon of oil and a good pinch of salt)
For the salad:
- 1 ripe mango
- Half a cucumber
- Half a red onion, peeled
- 1 red pepper, deseeded
- 1 red chilli, deseeded
- Handful of coriander
- Juice of a lime
- Wooden or metal skewers
- Cut the chicken breasts in to large cubes (about 4 per breast) and assemble the skewers.
- Cover the chicken in the jerk paste. If you can, marinade the chicken the day before to give a deeper flavour but it will still be tasty even if you cook it straight away.
- Turn on your grill or put your griddle pan on the hob to heat up; time to start on the salad!
- Thinly slice the chilli, red pepper, cucumber, red onion and mango (Have a look online for videos that show you how to prepare a mango if you’re unsure. Best to watch one before you hack it to pieces!)
- Roughly chop the coriander and combine all the ingredients in your serving bowl.
- Add the lime juice, a splash of extra virgin olive oil and a good pinch of salt then mix together and leave in the fridge until you’re ready to eat.
- Place the chicken skewers under the grill (or on your griddle pan) for 5 minutes each side – they really don’t need any longer or they can dry out.
- Pile the salad in the middle of the plate and top with the skewers