Monday, August 11, 2008

Jerk Chicken with Cool Pineapple Salsa

We found this recipe out of a magazine that our gym provides to us. It was really good - or I imagine it would be if I could have eaten it. :) Jordan convinced me to put in a whole habenero with seeds instead of just half of one without seeds. needless to say it was so hot I could not have more than two bites. He really enjoyed it though.

So, FYI - only put in half of the habenero without the seeds if you want to be able to eat your dinner!

For the salsa:
1 tbs. honey
1 tbs. fresh lime juice
1 cup finely diced pineapple, preferably fresh
1⁄3 cup seeded and finely diced English cucumber
1 tbs. chopped fresh mint

For the chicken:
4 tsp. olive oil
4 boneless, skinless chicken breast halves (about 11⁄4 pounds), pounded between two sheets of wax paper to 1⁄2-inch thickness (I only used 2 chicken breasts)
1 cup chopped scallions (both white and green parts; about 1 bunch)
1⁄2 Scotch bonnet or habaƱero pepper, seeded and finely minced (wear gloves when handling)
1 clove garlic, minced (about 1 tsp.)
1 tsp. peeled and grated fresh (or 1⁄4 tsp. ground) ginger (I used ground)
1 tsp. ground allspice
1 1⁄2 tsp. fresh (or 1⁄2 tsp. dried) thyme leaves (again I used dried)
1⁄2 cup low-sodium chicken broth
2 tbs. low-sodium soy sauce
2 tbs. fresh lime juice

To make the salsa, in a small bowl, whisk together the honey and lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing on it, and toss to combine. This can be made up to a day ahead and stored in the refrigerator in an airtight container.

To make the chicken, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned and just cooked through, about four minutes per side. Transfer the chicken to a plate and cover with aluminum foil to keep warm.

Add the remaining 2 tsp. oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice and thyme, and cook for 30 seconds over medium heat.

Add the broth and soy sauce, and cook until the liquid is reduced by half, about three minutes. Stir in the lime juice.

Return the chicken to the pan and coat well with the sauce.

Serve the chicken topped with the sauce and the pineapple salsa.

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