Jerk chicken with chickpea & carrot slaw

Jerk chicken with chickpea & carrot slaw


Shake up your weeknight meal routine with this fast and fresh Jamaican chicken idea!

The ingredient of Jerk chicken with chickpea & carrot slaw

  1. 4 x 220g chicken breasts
  2. 400g can chickpeas, rinsed, drained
  3. 2 stalks celery, cut into julienne (matchsticks)
  4. 1 large carrot, peeled, cut into julienne
  5. 4 red radishes, trimmed, cut into julienne
  6. 60ml (1/4 cup) olive oil
  7. 1 red onion, roughly chopped
  8. 3 cloves garlic
  9. 3 long green chillies, seeded, roughly chopped
  10. 1 bunch flat-leaf parsley, leaves picked
  11. 1 bunch tarragon, leaves picked
  12. 2 tablespoons brown sugar
  13. 2 teaspoons ground cumin
  14. 60ml (1/4 cup) olive oil
  15. 2 limes, zested, juiced

The instruction how to make Jerk chicken with chickpea & carrot slaw

  1. To make jerk sauce, process all ingredients in a food processor until roughly chopped. Season with salt and pepper.
  2. Remove tenderloins (long strips of meat on the underside) from chicken breasts and reserve. Cut fillets in half horizontally. Place all chicken and half the jerk sauce in a bowl and toss well to combine. Stand at room temperature for 15 minutes to marinate.
  3. Meanwhile, to make slaw, combine chickpeas, celery, carrot, radishes and oil with half the remaining sauce. Season.
  4. Preheat a lightly greased chargrill pan or barbecue over high heat. Cook chicken, in 2 batches, for 3 minutes each side for breast pieces and 2 minutes each side for tenderloins or until cooked through. Rest for 5 minutes.
  5. Divide slaw and chicken among plates. Spoon over the remaining jerk sauce to serve.

Nutritions of Jerk chicken with chickpea & carrot slaw

fatContent: 600.368 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 54 grams protein
sodiumContent: 130 milligrams cholesterol

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