Jerk Chicken Recipe
Bell & Evans chicken thigh, sweet plantains, coconut collard greens, cabbage slaw
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Ingredients
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For the Jerk Chicken
For the Sweet Plantains
For the Coconut Collard Greens
For the Cabbage Slaw
Method
For the Jerk Chicken
- 1
Marinate the Chicken
In a large bowl, combine jerk seasoning, olive oil, lime juice, minced garlic, and thyme. Add the chicken thighs and coat thoroughly. Cover and marinate for at least 1 hour or overnight in the refrigerator for best flavor.
- 2
For the Sweet Plantains
- 3
Prepare the Plantains
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.
- 4
Fry the Plantains
In a skillet, heat coconut oil over medium heat. Add the sliced plantains and fry for about 2-3 minutes on each side until golden brown. Remove and set aside on paper towels to drain excess oil.
For the Coconut Collard Greens
- 5
- 6
Cook the Collard Greens
Add the chopped collard greens to the pot and stir well. Pour in the coconut milk, and season with salt and black pepper. Cover and simmer for about 15-20 minutes, or until the collard greens are tender.
For the Cabbage Slaw
- 7
Mix the Slaw
In a large bowl, combine shredded cabbage, grated carrot, apple cider vinegar, honey, salt, and black pepper. Toss until everything is well mixed. Let it sit for at least 10 minutes to allow flavors to meld.