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Jerk chicken with chickpea & carrot slaw
Jerk chicken with chickpea & carrot slaw
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Try this quick and flavorful Jamaican chicken for a weeknight dinner upgrade!
Ingredients:
  • 4 x 220g chicken breasts
  • 400g can chickpeas, rinsed, drained
  • 2 stalks celery, cut into julienne (matchsticks)
  • 1 large carrot, peeled, cut into julienne
  • 4 red radishes, trimmed, cut into julienne
  • 60ml (1/4 cup) olive oil
  • 1 red onion, roughly chopped
  • 3 cloves garlic
  • 3 long green chillies, seeded, roughly chopped
  • 1 bunch flat-leaf parsley, leaves picked
  • 1 bunch tarragon, leaves picked
  • 32.00 gm brown sugar
  • 5.00 gm ground cumin
  • 2 limes, zested, juiced
Instructions:
  • Combine all ingredients in a food processor and pulse until roughly chopped. Season with salt and pepper.
  • Take out the tenderloins from the chicken breasts and set them aside. Cut the chicken fillets in half horizontally. Put all the chicken pieces and half of the jerk sauce in a bowl, mix well. Let it sit at room temperature for 15 minutes to marinate.
  • Prepare the slaw by mixing chickpeas, celery, carrots, radishes, and oil with half of the remaining sauce. Don't forget to season to taste.
  • Heat up a lightly greased chargrill pan or barbecue on high. Cook the chicken in two batches, 3 minutes per side for breast pieces and 2 minutes per side for tenderloins, until fully cooked. Let it rest for 5 minutes before serving.
  • Plate the slaw and chicken, then generously drizzle the remaining jerk sauce over them before serving.

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