Jerk Chicken Thighs
with mashed sweet potatoes / tomato and cucumber salsa

Name: Jerk Chicken Thighs
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1 Tbsp Jerk or Cajun seasoning; 1 tsp Honey; 1/2 tsp Cinnamon; 1 Tbsp Bragg's / coconut aminos; 1 Tbsp Vinegar, red or white wine; 1 Tbsp Oil, cooking; 1 Jalapenos (opt), sliced, seeded if you want less heat; 1 lb Chicken thighs, boneless and skinless; 1/2 Limes, wedges; 1 lb Sweet potatoes, 1" / 2.5cm cubes; 1/4 cup Coconut milk, light; 1 1/2 cups Tomatoes, cherry or grape, halved; 12 oz Cucumbers, diced; 4 sprigs Cilantro, chopped; 2 tsp Vinegar, red or white wine; 2 tsp Oil, olive

Active: 35 min Total: 1 hr 5 min

Original GF Paleo Vegetarian

A version of this meal was first featured in 2015 and the spice mix for the chicken gets great reviews each time we repeat it. This time we're using a fresh salsa to top the hearty chicken and mashed sweet potatoes.

Ingredients

Metric

Servings:

Jerk Chicken Thighs:

Jerk or Cajun seasoning - 1 Tbsp
Honey - 1 tsp
Cinnamon - 1/2 tsp
Bragg's / coconut aminos - 1 Tbsp
Vinegar, red or white wine - 1 Tbsp
Oil, cooking - 1 Tbsp
Jalapenos (opt) - 1 , sliced, seeded if you want less heat
Chicken thighs, boneless and skinless - 1 lb
Limes - 1/2 , wedges

Mashed Coconut Sweet Potatoes:

Sweet potatoes - 1 lb , 1" / 2.5cm cubes
Coconut milk, light - 1/4 cup

Tomato and Cucumber Salsa:

Tomatoes, cherry or grape - 1 1/2 cups , halved
Cucumbers - 12 oz , diced
Cilantro - 4 sprigs , chopped
Vinegar, red or white wine - 2 tsp
Oil, olive - 2 tsp

Prep

Marinate chicken - Mix together jerk seasoning, honey, cinnamon, aminos, vinegar, and cooking oil. Slice jalapenos and add to marinade. Toss marinade with chicken and tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
Sweet potatoes - Peel and chop into 1" / 2.5 cm cubes. (Can be done up to 5 days ahead)
Limes - Slice into wedges. (Can be done up to 2 days ahead)
Tomatoes / Cucumbers / Cilantro - Prepare as directed and combine.

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Make

Place sweet potatoes into a stock pot and cover with cold water. Bring to a boil, and then simmer until you can easily insert a knife through the potatoes, ~6 to 10 minutes. When sweet potatoes are done, drain and let steam for ~5 minutes so some of the moisture evaporates.
Mash sweet potatoes with coconut milk, starting with less and adding more as needed. Season to taste with some salt.
While sweet potatoes are cooking, heat a skillet over medium-high heat. Brush some oil over skillet and then add chicken. Sear for ~3 minutes, flip and lower heat to medium. Cover with a lid and cook for another 3 minutes or until chicken is done (165F or 74C).
Toss tomatoes, cucumbers, and cilantro with vinegar, and olive oil.
Serve chicken with mashed sweet potatoes and lime wedges. Enjoy salsa over top!

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