Caribbean Jerk Chicken with California Figs
An alternative to traditional barbecue fare, tangy, jerk-marinated chicken is served atop a crunchy and fresh cabbage slaw.
- Caribbean Jerk Sauce4 oz dried California Mission figs, stemmed and quartered
- 2 Tbs habanero chile sauce (or 2 fresh habanero chiles, chopped)
- 8 cloves garlic, chopped
- 1 bunch green onions (white part only), chopped
- 2 Tbs fresh thyme leaves
- 1/4 cup brown sugar
- 1/2 cup vinegar
- 1/2 cup water
- 2 Tbs olive oil
- 4 cloves garlic, minced or crushed
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp ground black pepper
- Chicken Breasts4 boneless chicken breasts, skin on
- 2 Tbs olive oil
- Cabbage Slaw2 cups thinly sliced or shredded green cabbage
- 1 ripe mango, diced or sliced
- 2 cups thinly sliced or shredded red cabbage
- 4 fresh or dried California Calimyrna figs
- 1 red bell pepper, stems and seeds removed, cut into thin strips
- 1/4 cup olive oil
- 1 Tbs fresh lime juice
- 1 pinch salt
- 1 pinch pepper
- 6 fresh of dried California Calimyrna figs, sliced for garnish
- Caribbean Jerk SauceIn saucepan, combine figs, habanero sauce or chiles, garlic, green onions, fresh thyme leaves, brown sugar, vinegar, and water.
- Heat to a boil, and simmer for about 20 minutes, until figs are soft. Set aside to cool.
- Transfer ingredients along with about 1/2 cup liquid to food processor. Add olive oil and seasonings and process until smooth to make a thick sauce. Store in refrigerator until needed.
- Chicken BreastsPreheat oven to 350F.
- In large oven-proof skillet, heat olive oil until hot. Sear skin side of chicken breasts until lightly browned; turn and sear remaining side. Turn skin side up and brush, liberally, with Caribbean Jerk Sauce.
- Bake at 350F for 25 to 30 minutes, until done 165F internal temperature.
- Meanwhile, combine all ingredients for cabbage slaw and toss to mix together well.
- Divide among four individual serving plates. Slice each chicken breast into 1/2-inch slices, and arrange on top of cabbage slaw, spooning a dollop of Caribbean Jerk Sauce over each. Garnish with sliced figs.
Calories from Fat 495 (47%)
(84%)Total Fat 55g
(58%)Saturated Fat 12g
Polyunsaturated Fat 9g
Monounsaturated Fat 31g
Total Carbohydrate 78g
(45%)Dietary Fiber 11g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.