Best Jerk Chicken With Mango Chutney And Fried Plantains Recipes

JERK CHICKEN & MANGO BOWL

Jerk chicken & mango bowl image

A fruity chicken salad with lentils and spice to make lunchtimes worth taking a break for

Provided by Chelsie Collins

Categories Lunch

Time 30m

Number Of Ingredients 10

Ingredients

2 chicken breasts , cut into strips
2 tbsp jerk paste
1 tbsp olive oil
250g ready-to-eat lentils
4 spring onions , finely sliced
½ small bunch coriander , leaves only
1 mango , cubed
1 lime , cut into wedges
8 tbsp natural yogurt
4 tbsp mango chutney

Steps:

The night before, heat oven to 200C/180C fan/ gas 6. Put the chicken in a roasting tin and rub with the jerk paste, olive oil and a little seasoning. Bake for 15 mins until it is cooked, then leave to cool.
Build each bowl by putting half the lentils, chicken, spring onions, chilli, coriander and mango in each, with lime wedges at the side. Put yogurt in a separate pot with the mango chutney swirled through. Coat in the yogurt dressing just before eating

Nutrition Facts : Calories 660 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 39 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 3.3 milligram of sodium

PLANTAIN-CRUSTED CHICKEN TENDERS WITH MANGO DIPPING SAUCE

Plantain-Crusted Chicken Tenders with Mango Dipping Sauce image

Crushed plantains add flavor and flair to this chicken tender recipe. Using a rack to cook these baked chicken tenders ensures they get crispy on all sides without a soggy bit in sight.

Provided by Carolyn Malcoun

Categories Healthy Chicken Tenders Recipes

Time 35m

Number Of Ingredients 9

Ingredients

Canola oil cooking spray
2 large eggs
2 cups crushed plantain chips (about 6 ounces; see Tip)
⅓ cup cornstarch
1 pound chicken tenders
¼ teaspoon salt
5 tablespoons mayonnaise
3 tablespoons mango chutney
1-2 teaspoons Sriracha

Steps:

Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
Whisk eggs in a shallow dish. Place plantain chips and cornstarch in separate shallow dishes. Coat chicken tenders in the cornstarch, shaking off the excess, then dip in the egg, letting the excess drip off. Coat with the plantain chips. Place on the prepared rack. Coat the chicken with cooking spray and sprinkle with salt.
Bake the chicken until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 15 to 20 minutes.
Meanwhile, mix mayonnaise, chutney and Sriracha to taste in a small bowl.
Serve the chicken with the sauce.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 10.5 g, Cholesterol 6.6 mg, Fat 19.4 g, Fiber 1.3 g, Protein 0.5 g, SaturatedFat 7 g, Sodium 99 mg, Sugar 0.2 g

GRILLED JERK CHICKEN WITH SCOTCH BONNET SAUCE AND MANGO CHUTNEY

Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney image

Provided by Chris Schlesinger

Categories Food Processor Chicken Fruit Herb Mustard Onion Pepper Freeze/Chill Marinate Sauté Backyard BBQ Tailgating

Yield Makes 6 (main course) servings

Number Of Ingredients 29

Ingredients

For chicken
6 tablespoons olive oil
5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
2 scallions, green and white parts, chopped (about 3 tablespoons)
1/4 cup dried thyme
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)
For chutney
2 tablespoons vegetable oil
1 small red onion, thinly sliced
1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)
1/2 cup cider vinegar
2 tablespoons (packed) brown sugar
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For Scotch bonnet sauce:
7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)
1/3 cup yellow deli mustard, such as French's
1/3 cup freshly squeezed orange juice (from about 1 orange)
2 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon (packed) brown sugar
1/8 teaspoon curry powder
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

In blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
Make chutney:
In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.
Make Scotch bonnet sauce:
In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
Cook chicken
Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.