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Jerk Chicken Thighs on Sweet Potato Pancakes

Related recipes: Main Dishes, High-Fiber Diet, Low-Calorie

From: National Chicken Council

Quick Facts

Servings: 4

Cook Time: 60 min.

Sides & Desserts

Wine Pairings

Recipe created by Linda Miranda of Wakefield, Rhode Island

Jamaican jerk seasoning is generally a mixture of chile, thyme, spices, garlic, and onions that is rubbed into chicken with intensely flavorful results.

Ingredients

1 lb boneless, skinless chicken thighs
2 Tbs dry jerk seasoning
2 Tbs butter
2 Tbs salad oil
2 cups shredded sweet potato
2 Tbs finely chopped red onion
1/4 tsp salt
1/8 tsp cayenne pepper
1/3 cup flour
1 egg, slightly beaten
1 bottle (12 oz.) mango chutney
1 fresh mango, diced
2 Tbs chopped fresh Italian parsley
rosemary sprigs

Directions

Rub chicken thighs with jerk seasoning.
In oven-proof pan, place butter and salad oil over medium-high heat. Add chicken and cook about 2 minutes on each side to brown.
Place pan in 350慚 oven and cook about 45 minutes or until chicken is fork-tender. Remove chicken and shred.
In large bowl, place sweet potato, onion, salt, cayenne pepper, flour and egg; stir to mix well.
Spray frypan and place on medium heat. Spoon in sweet potato mixture, tablespoons at a time, to make small pancakes. Keep pancakes warm while completing cooking.
Top pancakes with shredded chicken and small dollop of chutney; place additional pancake on top of chicken.
Remove pancake stacks to serving plates and garnish each with diced mango and parsley. Pierce each stack with rosemary sprig.

Recipe courtesy of the National Chicken Council

Nutrition Facts

Calories 464

Calories from Fat 185 (40%)

(25%)Total Fat 16g

(29%)Saturated Fat 6g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

(30%)Cholesterol 89mg

(73%)Sodium 1746mg

(11%)Potassium 376mg

Total Carbohydrate 49g

(49%)Dietary Fiber 12g

Sugars 11g

Sugar Alcohols 0g

(14%)Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

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 2014.

	Search Content Jerk Chicken Thighs on Sweet Potato Pancakes Related recipes: Main Dishes, High-Fiber Diet, Low-Calorie From: National Chicken Council Quick Facts Servings: 4 Cook Time: 60 min. Sides & Desserts Roasted Red Pepper Soup Sweet and Sour Cabbage Vanilla Yogurt Panna Cotta Wine Pairings Riesling Syrah and Shiraz Recipe created by Linda Miranda of Wakefield, Rhode Island Jamaican jerk seasoning is generally a mixture of chile, thyme, spices, garlic, and onions that is rubbed into chicken with intensely flavorful results. Ingredients 1 lb boneless, skinless chicken thighs 2 Tbs dry jerk seasoning 2 Tbs butter 2 Tbs salad oil 2 cups shredded sweet potato 2 Tbs finely chopped red onion 1/4 tsp salt 1/8 tsp cayenne pepper 1/3 cup flour 1 egg, slightly beaten 1 bottle (12 oz.) mango chutney 1 fresh mango, diced 2 Tbs chopped fresh Italian parsley rosemary sprigs Directions Rub chicken thighs with jerk seasoning. In oven-proof pan, place butter and salad oil over medium-high heat. Add chicken and cook about 2 minutes on each side to brown. Place pan in 350慚 oven and cook about 45 minutes or until chicken is fork-tender. Remove chicken and shred. In large bowl, place sweet potato, onion, salt, cayenne pepper, flour and egg; stir to mix well. Spray frypan and place on medium heat. Spoon in sweet potato mixture, tablespoons at a time, to make small pancakes. Keep pancakes warm while completing cooking. Top pancakes with shredded chicken and small dollop of chutney; place additional pancake on top of chicken. Remove pancake stacks to serving plates and garnish each with diced mango and parsley. Pierce each stack with rosemary sprig. Recipe courtesy of the National Chicken Council Nutrition Facts Calories 464 Calories from Fat 185 (40%) (25%)Total Fat 16g (29%)Saturated Fat 6g Polyunsaturated Fat 2g Monounsaturated Fat 8g (30%)Cholesterol 89mg (73%)Sodium 1746mg (11%)Potassium 376mg Total Carbohydrate 49g (49%)Dietary Fiber 12g Sugars 11g Sugar Alcohols 0g (14%)Protein 7g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. 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 2014.