Orange Jerk Chicken Breast with Hot Sweet Potato Stew

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2 people
Meal course
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1 .
For the chicken
1 whole
Scotch bonnet chilli - finely chopped
25 grams
Ginger - peeled and grated
1/2 tsp
Dried thyme
1/2 tsp
Orange - zest
1 whole
Orange - Juice
1 tbsp
1 tsp
1 tsp
Pink peppercorns - crushed
1/2 tsp
1/4 tsp
Chilli powder
1 tbsp
Rapeseed oil
2 medium
Chicken breast
2 .
For the potatoes
2 tbsp
175 grams
Sweet potato - peeled and sliced
1 whole
Green pepper - deseeded and cut into chunks
2 whole
Bay leaf
2 whole
Garlic clove - peeled and finely chopped
1 tsp
Ground coriander
1/2 tsp
1/2 tsp
Chilli flakes
1 pinch
Ground cinnamon
1 tsp
Dark soft brown sugar
1/2 Pint
Chicken stock
2 tbsp
Tomato Puree
3 .
To serve
2 Portions
Brown rice - cooked to pack instructions
1 handful
1 handful
1 handful
Peanuts - crushed
1 handful
Fresh coriander - roughly chopped
Orange Jerk Chicken Breast with Hot Sweet Potato Stew
  1. Mix together the marinade ingredients for the chicken and coat the breasts in it. Marinate for at least 2 hours, but ideally overnight.
  2. In a casserole pot, or large saucepan, heat the oil to a high temperature and fry the potatoes and the peppers for 5-7 minutes to soften slightly, and then add the spices and stir until well coated. Add the remaining ingredients, bring to the boil and then cover and simmer for at least an hour until the potato is soft and the sauce is thickened.
  3. Heat a griddle pan to a high temperature and cook the chicken for 2 minutes. Flip and cook on the other side for 2 minutes and continue this until the chicken is cooked. Mine took about 6 minutes, but it will depend on the temperature of your pan and the thickness of your chicken
  4. Once cooked, remove from the heat, stand for 2 minutes and then slice; before plating up with the rice and the roots and then finishing off with the peanuts and coriander.

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