| For the Shredded Jerk Chicken: |
| • |
2 chicken breast and/or 4-5 chicken thighs |
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Salt and pepper, to taste |
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1/2 tbsp. cumin |
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1/2 tbsp. chili |
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1/2 tbsp. paprika |
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1/2 tbsp. clove |
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1/2 tbsp. allspice |
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1/2 tbsp. thyme |
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1/2 tbsp. nutmeg |
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1/2 curry powder |
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Cayenne, to taste |
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| Method for Shredded Jerk Chicken: |
| 1. |
Rub all spices into chicken. |
| 2. |
Sear chicken in cast iron. |
| 3. |
Cook chicken until fully cooked. Set aside. |
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| For the Jerk Sauce: |
| • |
Salt and pepper, to taste |
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1/2 tbsp. cumin |
| • |
1/2 tbsp. chili |
| • |
1/2 tbsp. paprika |
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1/2 tbsp. clove |
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1/2 tbsp. allspice |
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1/2 tbsp. thyme |
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1/2 tbsp. nutmeg |
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1/2 curry powder |
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Cayenne, to taste |
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1/2 cup carrot |
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1/2 cup celery |
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1/2 cup onion |
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4 cups chicken stock |
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1/2 cup fresh mango |
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| Method for the Jerk Sauce: |
| 1. |
Sauté carrots, celery, onion, in the same cast iron as the chicken was in. |
| 2. |
Add all spices. |
| 3. |
After 5-8 minutes for the vegetables and spices to cook, add chicken stock. Simmer for 2 minutes. |
| 4. |
Add chicken to the liquid and cook for 10 minutes on a low simmer. |
| 5. |
Remove chicken and set aside again. |
| 6. |
Reduce chicken stock mixture to about half. |
| 4. |
After reduced, pour all into a blender with fresh mango. Blend until smooth. |
| 5. |
Shred the chicken with two forks. |
| 6. |
Once shredded, mix the chicken with the jerk sauce. |
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| For the Sweet Potato Yucca Puree: |
| • |
2 cups white sweet potato |
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1 cup yucca |
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Salt and pepper, to taste |
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1 tsp. turmeric |
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4 tbsp. butter |
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| Method for the Sweet Potato Yucca Puree: |
| 1. |
Chop potatoes and yucca into large diced pieces. |
| 2. |
Toss all together in a bowl with salt, pepper, turmeric and olive oil. |
| 3. |
Roast potato and yucca in the oven at 350 degrees until super soft. |
| 4. |
Blend everything with the butter in a food processor until smooth. |
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| For the Green Apple Salsa: |
| • |
The Perfect Purée Green Apple Puree, thawed, to taste |
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1/2 small red onion, quartered |
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1 small jalapeno chile, seeded |
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1/4 cup cilantro, coarsely chopped |
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3 tomatillos, roasted and quartered |
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3 tbsp. fresh lime juice |
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1/4 tsp. salt |
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1/4 tsp. sugar |
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| Method for Green Apple Salsa: |
| 1. |
Using a food processor, finely chop the red onion, jalapeno and cilantro. Add tomatillos. |
| 2. |
Transfer to a bowl and add the Green Apple puree. Stir in the lime juice, salt and sugar. |
| 3. |
Plate with sweet potato yucca puree first, jerk chicken, then top with green apple salsa. Eat and enjoy! |
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