Ingredients
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4 lbs boneless skinless chicken thighscut into bite sized cubes
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1/4 cup lime juice
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2 Tbsp curry powder
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1/4 cup coconut oil
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to taste salt
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1 tsp all spice
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3 cloves garlic
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3 scallionfinely chopped
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3 sprigs fresh thyme
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2 carrotssliced
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1 sweet potatodiced
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1" piece gingergrated
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1 cup coconut milk
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1 scotch bonnet pepperhalved lengthwise
Directions
Ah, Jamaica. With the stress of the holidays, I think we could all use some island vibes. I’m not so sure I want to slip into a bikini right now, but don’t worry mon – Whole30 is on the horizon. *Sigh* I am such a cliché. Really though, I had good intentions of telling you about this recipe – my brain is just mush.
I’ve actually been to Jamaica twice, but sadly I can’t say I’ve truly experienced the food or culture. One of the only things I remember eating was rum cake samples, which are super touristy I don’t even really like to begin with. The first time I visited I stayed on a resort, and the second was an excursion from a cruise ship. See, I told you, so cliché. Anyways, I guess I’ll have to go back (shucks).
Jamaican cuisine has a broad array of influences from the cultures that have inhabited the island: Spanish, Irish, British, African, Indian, Chinese, and Southeast Asian. There is also of course Rastafarian influence, which has introduced many vegetarian dishes as they do not eat pork, and more strict Rastafarians don’t eat meat at all, including poultry and fish. Spices like ginger, garlic, and allspice are common, as are coconut milk and scotch bonnet peppers – key to any good jerk. This recipe also called for chayote, but I couldn’t find it so I went without. I also substituted in sweet potato for the regular potato because it’s much more popular in our household.
This dish is both tasty and nutritious – you could even have it on Whole30! I served it over brown rice with jerk asparagus. I will note – if you aren’t big on spice, be careful with the scotch bonnet/habanero pepper – they are very spicy! You may want to remove the seeds, or use only a small portion of the pepper!
Recipe Source: Saveur
Steps
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1
Done
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Combine chicken, lime juice, and 1 tbsp. curry powder in a large bowl, and toss to combine; refrigerate for at least 4 hours or up to overnight. |
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2
Done
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Heat oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pot, and cook, stirring, until golden brown all over, about 8 minutes. Transfer chicken to bowl with marinade, and set aside. |
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3
Done
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Add remaining curry powder, the allspice, garlic, scallions, thyme, carrots, chayote, potato, and ginger, and cook, stirring occasionally, until lightly caramelized, about 6 minutes. |
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4
Done
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Return chicken to pot along with coconut milk and chile, and stir to combine. Cook, stirring occasionally, until chicken is cooked through and sauce is thickened, about 20 minutes. Serve over rice. |
