Recipe submitted by Diane
Lentz, Nicholasville, KY
Gingered
Jamaican Jerk Chicken
4 boneless, skinless chicken
breast halves
3 tablespoons olive oil
1/3 cup small-diced fresh ginger
1 tablespoon chili powder
1 1/2 teaspoons curry powder
6 large slices red onion
1 1/2 teaspoons thyme leaves
2 tablespoons butter
1 teaspoon paprika
3 tablespoons lemon juice
1 teaspoon coarsely ground black pepper
3 Granny Smith apples, peeled, cored and thinly sliced
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
1/3 cup light brown sugar
Parsley sprigs
In small bowl, make jerk
seasoning by mixing together chili powder, curry powder, thyme
leaves, paprika, pepper, cumin, garlic, salt, allspice and cayenne
pepper. Sprinkle on chicken, coating both sides.
In large frypan, place
oil and heat to medium high temperature. Add chicken and ginger;
cook about 10 minutes or until fork can be inserted in chicken
with ease. Remove chicken from frypan and keep warm.
In same frypan, place
red onion slices and cook, turning once, about 3 minutes or until
tender. Remove onions from frypan and set aside.
In frypan, place butter
and melt; add lemon juice and apples. Sauté until apples
begin to soften. Add brown sugar and cook until liquid is reduced
and thickens.
Arrange onion slices on
serving plate, top with chicken and apple mixture. Garnish with
parsley
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
