10/22/2013
Jerk Chicken Over Caribbean Sweet Potato Hash w/ Dried Jerk Chicken Over Sweet Potato Hash w/ Dried Currents & Pecans
Serves: 2
Ingredients:
Hash:
• 2 lg sweet potatoes, peeled & cut into 1/4" dice
• 2-3 Tbsp melted coconut oil
• Garlic sea salt & freshly ground pepper, to taste
• 1 small red onion, cut into 1/4" dice
• 1/3 c organic dried currents
• 1/3 c chopped raw pecans
• Zest of 1 organic orange
• Juice of 1/2 orange
• 1/2 tsp ground ginger
• chopped organic cilantro, to taste
Chicken:
• 2 Amish or organic chicken breasts
• Garlic sea salt
• Jerk seasoning, to taste
• Coconut oil, for searing
Directions:
For the Hash:
Preheat the oven to 400.
In a large bowl, add the sweet potatoes and red onion. Drizzle w/ coconut oil and sprinkle w/ garlic sea salt and pepper, to taste. Toss to coat and arrange on an aluminum-foil lined baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 30 min. Remove from the oven and cool about 10 minutes.
Add the dried currents, pecans, orange zest, orange juice, ground ginger and cilantro. Stir until all ingredients are incorporated evenly. Season as needed w/ garlic sea salt and pepper.
For the Chicken:
While the hash is roasting, trim the chicken breasts if necessary. Season w/ garlic sea salt and then liberally season with your choice of jerk spice.
Heat an oven-proof skillet over medium-high heat and add about 2 tsp of coconut oil. When the pan is nice and hot, add the chicken breasts to the skillet and allow to sear until golden brown, for about 1 to 2 minutes. Flip, and sear for another 1 to 2 minutes.
After searing both sides, transfer the skillet to a 400 degree oven and roast for about 10 minutes, until the internal temperature is 160. Allow to cool for 5 to 10 minutes and then serve over the sweet potato hash. Enjoy!
