Jerk Chicken with Papaya and Avocado Salad

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Follow-up to Don’t Eat Anything You Can’t Lift from Casey’s Blog

I
am superwoman – after arriving back home at 7 last night from the
conference I cooked this – it was fabulous and worth the effort. The
recipe isn’t hard – but there are lots of different components!

Ingredients

• 8 boneless chicken thighs with skin (I used 4 with bones)
• Juice of 1 lime
• Jerk seasoning (I used Walkerswood)
• 1 tbsp oil (I omitted this)

• 1 small avocado
• 1 just-ripe papaya
• 1 spring onion finely chopped (I used 2)
• Salt & pepper

• 8oz mixed green salad leaves (I used 1 whole romaine)
• Guava vinaigrette
• Chopped fresh parsley (I omitted this as well)
• 3 cloves roasted garlic crushed (I usedfinely chopped raw garlic)
• 3 tbsp white wine vinegar (I used cider vinegar)
• 2tbsp guava/ redcurrent jelly (I used quince jam)
• 1/4 cup olive oil (I used 3 tbsp)
• 1/2 tbsp finely chopped fresh oregano (I used a lot more)

Method

• Wash chicken in lime juice
• Marinate for as long as possible in jerk seasoning (15 mins in my case)
• Roast chicken for 20 mins at 200 degrees C and then leave to cool
• Mush garlic with vinegar
• Melt the jelly and add it to vinegar mixture
• Whisk in oil and then add oregano, salt & pepper
• Peel and chop the avocado and papaya
• Add the spring onion and cover in lime juice and seasoning
• When the chicken is just warm/ room temperature plate up
• Salad, then chicken then papaya & avocado then dressing

Now,
this is supposed to serve six. Admittedly we reduced the chicken etc. –
but it only served two of us (with a corn on the cob on the side).

Mmmmmmm. Fabulous – I’d recommend this one to anyone!

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