Jerk chicken with creamy slaw and quick pickles

Jerk chicken with creamy slaw and quick pickles

1 or 2 Persian cucumbers
2 scallions
Fresh cilantro
1 lime
1 jalapeño (optional)
10 ounces boneless skinless chicken thigh pieces
¼ teaspoon cayenne (optional)
Jerk sauce base
¼ pound Savoy cabbage
2 ounces red cabbage
Slaw dressing

Pickle the cucumbers

Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then crosswise on the diagonal into ¼-inch-thick half-moons.
Trim the root ends from the scallions; thinly slice the scallions. Set aside half for the slaw.
Coarsely chop the cilantro; set aside half for the slaw.
Juice the lime; set aside half for the jerk sauce.
If using, remove the stem, ribs, and seeds from the jalapeño; finely chop the jalapeño. Wash your hands after handling.

In a small bowl, stir together the cucumbers, half each of the scallions, cilantro, and lime juice, and as much jalapeño as you like. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

Brown the chicken

Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.

Make the jerk sauce

If using, set aside half the cayenne for the slaw.

In the same pan used for the chicken, combine the jerk sauce base, remaining lime juice, ½ cup water, and up to half the cayenne. Cook over low heat, stirring occasionally, until fragrant, 2 to 3 minutes.
Add the chicken and any accumulated juices and cook, stirring occasionally, until the jerk sauce thickens and the chicken is cooked through, 6 to 8 minutes. Remove from the heat.
While the sauce simmers, make the slaw.

Prep and dress the slaw

Cut away any core from the Savoy and red cabbage; thinly slice the cabbage.

In a medium bowl, combine the cabbage, slaw dressing base, and remaining scallions and cilantro and toss well. Add as much of the remaining cayenne as you like and season to taste with salt and pepper.

Serve
Transfer the chicken and jerk sauce to individual plates. Serve the pickled cucumbers and slaw on the side.
Jerk chicken with creamy slaw and quick pickles

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s