Jerk Chicken with Spicy Pineapple Sauce & West Indies Roti

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It cost a small fortune to make this marinade, but it was completely worth it! (I only wish that I had put more chicken in it!!) When I saw Mario Batali make this Caribbean meal on The Chew, I wanted to make it and pulled up the recipe immediately. SOooo many delicious flavors.

This recipe was adapted from The Chew, contributed by Mario Batali. I increased the amount of chicken, used skinless chicken thighs, and incorporated whole wheat flour in the roti. The amount of spicy pineapple sauce in this recipe could easily be cut in half. (& I am a HUGE sauce person!) Any leftovers would be tasty eaten as a salsa with tortilla chips.

The chicken did develop a nice char in the oven, but this would be an amazing dish to grill in the summer!! (It has to warm up soon…) I’m bringing this meal to share at Fiesta Friday #61 at Fiesta Friday.net. (Yes! a new home for the party & for Angie of The Novice Gardener.) Enjoy!!

For the Marinade:

  • 1 med red onion, finely chopped
  • 1 bunch scallions, chopped
  • 1/4 cup cayenne pepper – chipotle sauce
  • 2 lemons, zest & juice
  • 1 orange, zest & juice
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • 1 tablespoon dried thyme
  • 2 tablespoons ground allspice
  • 1 teaspoon freshly grated nutmeg
  • 1 scotch bonnet chile (cut in half)
  • 2 serrano chiles (sliced)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil

For the Chicken:

  • 10-14 chicken thighs, boneless, skinless (I used 10 but should have used at least 14!!)
  • coarse salt and freshly ground pepper

For the Spicy Pineapple Sauce:

  • 2 cups Pineapple, cut into 1/2-inch pieces
  • 1 medium red onion, cut into 1/8-inch dice
  • 2 serrano chiles, stemmed
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • 1/2 cup pineapple juice
  • 1 lime, zest & juice
  • 2 cloves garlic, sliced
  • 1 teaspoon kosher salt

For the West Indies Roti (Flatbread):

  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp coarse salt
  • 4 T  extra-virgin olive oil
  • 1 cup water

To Make the Marinade & Chicken:

  1. For the Marinade: In a large bowl, combine all the ingredients for the marinade.
  2. For the Chicken: Put the chicken pieces in a tight-sealing plastic container and pour the marinade over. (Alternatively, add the chicken to the large bowl of marinade!) Toss well to coat everywhere. Refrigerate for at least 4 hours-overnight is best. (I marinated the chicken for 12 hours and had amazing flavor.)
  3. Preheat oven to 450°F or light your grill with one side hot, one side low.
  4. Remove the chicken from the marinade and discard the marinade. Season with salt and pepper. Place on a baking sheet and roast for 40 minutes; it should get a little char on the top (we like that). If using a grill, place the chicken on the hot side of the grill and cook until nicely charred on both sides, then move to the cooler side and cook with the lid down until cooked through.
  5. Serve hot, with pineapple ketchup and warm roti alongside.

To Make the Spicy Pineapple Sauce:

  1. Place all the ingredients in a food processor and pulse until smooth. If not using immediately, store in a sealed container in the refrigerator for up to 1 week.
    Makes 3 cups.

For the West Indies Roti (Flatbread):

  1. Combine the dry ingredients in a stand mixer fitted with the dough hook.
  2. Turn the mixer on and gradually add the oil and water while mixing, then mix for 5 minutes. Remove the dough from the mixer and let rest for 10 minutes.
  3. Divide the dough into 8 equal balls. Flatten each slightly and roll out into 6-inch rounds.
  4. Heat a cast-iron skillet over high heat until a drop of water sizzles on the surface. Reduce the heat to medium and place the rotis in the pan, 2 at a time, and cook for 2 to 3 minutes, until the crust is light brown. Turn with a wide spatula or tongs and cook for 1 minute on the other side. Repeat with the remaining dough and keep warm in a bowl, covered with a clean dish towel.

Notes:

  • Use the same marinade for pork or fish.
  • Buy pre-made roti or pitas for a quicker dinner.

One Year Ago:

Two Years Ago:

Almond-Crusted Pork Scallopini with Apples & Arugula

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I rarely get a chance to watch “The Chew”- thankfully for everyone I caught this episode while obsessively cleaning my house before my in-laws came to visit! 🙂 Mario Batali made this delicious dish before my very eyes and I knew it would be perfect to serve to our guests. It had a wonderful combination of flavors: the spicy wild arugula, almond-crusted pork, and bourbon-flambed tart apples. I adapted the recipe by adding extra garlic and arugula (tons!) and by substituting bourbon for brandy. Perfect for a special dinner. Delicious!!

I know that I’m super late… but I am going to share this special dish with my blog friends at The Novice Gardener this week for Fiesta Friday #34– Happy Fiesta Friday-Saturday!?!? Enjoy!

  • 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
  • 1 1/2 cups almond flour
  • coarse salt
  • freshly ground black pepper
  • extra-virgin olive oil
  • 4 garlic cloves, sliced
  • 3 tart apples, peeled & thinly sliced (I used 2 Granny Smith’s and 1 Pink Lady)
  • freshly grated nutmeg
  • 2 ounces brandy or bourbon
  • 4-8 cups arugula, chopped if leaves are large (I used wild baby arugula)
  1. Season the pork with salt. Place the almond flour in a shallow dish and season with salt and pepper.
  2. Dredge the pork in the almond flour, allowing excess to fall off.
  3. Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side.
  4. Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg.
  5. Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside.
  6. Serve the scallopini over the arugula topped with the apples, with a drizzle of olive oil, if desired.

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One Year Ago:

 

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