Jamaican Chicken with Minty Pineapple Salsa


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As promised in my March Newsletter, I'm experimenting this spring with mint. I'm a mint lover, so watch out! You can always adjust the amount of fresh herbs you add to a recipe based on your own taste buds.


If you don't receive my newsletters, be sure to get the next one by signing up on the left. If you want a copy of the March Newsletter, go to the Contact Me tab and let me know. I'll be happy to forward it to you.


Just last night I created an incredibly tasty meal that I want to share with you. A friend had given me the cookbook by Ellie Krieger called The Food You Crave, Luscious Recipes for a Healthy Life. I finally decided it was time to get serious and start going through and trying more of the recipes. Krieger takes those foods we love and makes some adjustments so they're a little healthier but still yummy.


I took her recipe for Jerk Chicken with Cool Pineapple Salsa and made a few of my own adjustments, coming up with the above. I think you'd like either version. I used chicken drumsticks because that's what I had on hand. Krieger's recipe calls for chicken breasts pounded thin. I have to say that I will use the breasts next time either by pounding them as she did or by cutting them into strips. The reasoning: the sauce is so good, you'll want it to infuse every bit of the chicken. That was hard to accomplish with drumsticks.


Here's my version:


Jamaican Chicken with Minty Pineapple Salsa


Make the salsa and set aside:


1 cup finely chopped pineapple

1/2 cup finely chopped cucumber

1/4 cup loosely packed mint leaves, finely chopped

1/2 of a fresh jalapeno pepper, seeds removed and finely minced

Juice of 1/2 fresh lime

1/4 tsp. sea salt


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Jamaican-style chicken:


2 T. sunflower or coconut oil

8-10 chicken drumsticks or thighs (or 4 chicken breast halves, pounded thin or cut in strips)

1 small bunch (about 8-10) scallions chopped

1/2 of a fresh jalapeno pepper, seeds removed and finely minced

3 garlic cloves minced

1/4 cup fresh ginger, grated or minced

1 tsp. ground allspice

1/4 tsp. ground cloves

1 tsp. dried thyme

1/4 cup chicken broth

2 T. soy sauce

4-6 drops liquide Stevia

Juice of 1/2 fresh lime


In a large skillet, sauté the chicken in 1 T. of the oil until well browned and almost done. Take out and set aside. Add another tablespoon of oil, the vegetables and spices, then cook for a minute or so. Add the broth, soy sauce and stevia and cook another minute. Add the chicken and continue cooking until chicken is done and the sauce has been reduced somewhat. Finally squeeze the lime juice on top and stir. 


Place chicken on a plate and top with salsa. Serve with or without rice and a vegetable.


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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™