Orange Jerk Chicken Breast with Hot Sweet Potato Stew

I love Jamaican food, but I just feel that it can’t really be classed as Jamaican if it is not cooked on a barbecue. Unfortunately, in the UK a high proportion of our days are dreary and cold, and so barbecues are few and far between. This is therefore an oven cooked example of a classic Jamaican dish (with a homemade with mess twist) and although absolutely delicious, I can’t wait to try this chicken on some hot coals. Feel free to adjust the chilli’s to taste; I am sure the true Jerk chicken lovers will want more spice than this, and this dish would still work well with a milder chilli. The orange jerk seasoning would also be lovely with some fresh fish, or you can make it more traditional and use leg meat (just adjust your cooking times to suit the meat you use.)


gay paris 126

Serves 2

For the Jerk Chicken

–          1 hot chilli (Scotch Bonnet or alike) – finely chopped

–          25g ginger – grated

–          ½ tsp dried thyme

–          ½ tsp grated orange rind

–          Juice 1 orange

–          1 tbsp runny honey

–          1 tsp allspice

–          1 tsp pink peppercorns – crushed

–          ½ tsp salt

–          ¼ tsp chilli powder

–          1 tbsp rape seed oil

–          2 chicken breasts – flattened (I find it best to do this by wrapping them in greaseproof paper and bashing with a rolling pin

For the Hot Sweet Potato

–          2 tbsp oil

–          175g sweet potato – peeled and sliced

–          1 green pepper – seeds and stalk removed and roughly chopped

–          2 bay leaves

–          2 cloves garlic – crushed and chopped

–          1 tsp coriander

–          ½ tsp turmeric

–          ½ tsp chilli flakes

–          Pinch cinnamon

–          1 tsp dark soft brown sugar

–          ½ pint stock

–          2 tbsp tomato puree

To serve

–          Brown rice (cooked to pack instructions)

–          Peas & Sweetcorn

–          Handful peanuts – roughly chopped

–          Fresh coriander – roughly chopped

Mix together the marinade ingredients for the chicken and coat the breasts in it.

Marinate for at least 2 hours, but ideally overnight.

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.

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

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.


13 thoughts on “Orange Jerk Chicken Breast with Hot Sweet Potato Stew

  1. This looks fantastic – I’m excited to see a Jamaican recipe that doesn’t require barbecuing! I love the addition of peanuts to the sweet potato stew…I bet it tastes amazing!

  2. Orange must be in the air! I just created a “D-vine Orange Chipotle Cod” recipe today. I was tasked with creating a recipe that is high in vitamin D, which is not easy. It turned out great and I’ll be blogging it soon. Yours looks delicious!

  3. This is so yummy-looking – I will have to try it. And don’t let bad weather stop you from BBQing. In Canada we still BBQ in the dead of winter!

    BTW, thanks for the like on my My Sicilian Home blog!

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