Daily Cooks Challenge
Jerked chicken thighs with sweet potato mash and sunshine salsa
The Caribbean classic...
RECIPE DETAILS
- Servings:1
- Prep time:10min
- Cook time:25min
- Dish type:Main Course
- Difficulty:Medium
- Cuisine:Caribbean, Meat
- Chef:Merrilees Parker
- Programme:
- Daily Cooks Challenge
Ingredients
Ingredients
2 chicken thighs, boned, skin on
1 sweet potato
1 clove garlic
4 tbsp double cream
4 tbsp milk
salt and white pepper
100g spinach
2 tsp olive oil
1 sweet potato
1 clove garlic
4 tbsp double cream
4 tbsp milk
salt and white pepper
100g spinach
2 tsp olive oil
Marinade
1 red chilli
½ spring onion
1 tsp allspice
¼ tsp cloves
¼ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp dried thyme
3 tbsp light olive oil
½ spring onion
1 tsp allspice
¼ tsp cloves
¼ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp dried thyme
3 tbsp light olive oil
Salsa
1 tbsp coriander, chopped
1 tomato, chopped
juice of a lime
60g red onion, chopped
1 tomato, chopped
juice of a lime
60g red onion, chopped
Preparation
1. Blitz the marinade ingredients and toss the thighs in them.
2. Cook in a pan, skin side down, with another pan on top to keep them as flat as possible, for 12 minutes. Turn over and cook for a further 3 minutes.
3. Cook the sweet potato in boiling water and blend with the garlic, milk, salt and white pepper.
4. Wilt the spinach in a pan with the olive oil and drain. Place on top of the chicken thighs.
5. For the salsa, mix the ingredients together and serve.