Now that winter has officially returned to this fine country (-15 C wind chill the last two mornings), I am more determined than ever to set my mind (and body) back to the beautiful Caribbean.
Anyone else feeling like they could use a little tropical inspiration?
Jerk Chicken with Mango Salsa and Creamy Coconut Millet
For the Jerk Chicken:
- 4 garlic cloves, minced
- 4 green onions (scallions), stemmed and coarsely chopped
- 2 scotch bonnet chili peppers, seeded and stemmed* (substitute habanero or 1/4 tsp cayenne powder)
- 2 Tbsp fresh grated ginger root, substitute 2 tsp ginger powder
- 2 tsp dried thyme
- 2 tsp allspice
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp paprika
- 1/4 tsp cardamom
- Dash of sea salt and ground pepper to taste
- 1 Tbsp honey
- 2 Tbsp malt vinegar
- 1/4 cup olive oil
- 4 skinless, boneless chicken breasts
- 1 lovely ripe mango, peeled and cubed
- 1 cup cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, roughly chopped
- juice of 1 lime
- 1 cup hulled millet
- 1 + 1/2 cups water
- 2 Tbsp cold-pressed coconut oil
- 1/4 cup shaved almonds
Plan to make the marinade for this jerk chicken a day ahead – you can also make the salsa in advance to simplify.
For the jerk chicken, place all ingredients except chicken (first 14 ingredients) in a blender or food processor and process until well integrated into a paste-like mixture.
When ready to serve, simply plate the chicken and top with a generous portion of salsa. Accompany with coconut millet.