Gingered Jamaican Jerk Chicken

  • Yield 4 servings


4 -- boneless, skinless chicken breast halves
3 tablespoons olive oil
1/3 cup small-diced fresh ginger
1 tablespoon chili powder
1-1/2 teaspoon curry powder
6 large slices red onion
1-1/2 teaspoon 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


  1. 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.



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