Lunch

Mango & Jerk Chicken Plate

Name: Mango & Jerk Chicken Plate
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (12 oz each); 2 tbsp whole allspice berries; 1 tbsp dried thyme; 1 tbsp ginger, grated; 1 tsp coriander seeds; ½ scotch bonnet pepper, seeded; 3 cloves garlic; 2 tbsp soy sauce; 1 tbsp brown sugar; 2 tbsp lime juice; 3 tbsp olive oil; 1 cup jasmine rice; 1 can (14 oz) coconut milk (light or full-fat); 1 cup chicken stock; salt to taste; 2 ripe mangoes, peeled, pitted, and diced; 1 habanero pepper, seeded and minced; ¼ cup fresh cilantro, chopped; 1 small red onion, finely diced; 2 limes, juiced

Bone-in chicken thighs brined in jerk spices (allspice, thyme, ginger, scotch bonnet) charred over high heat until skin crisps and meat stays juicy. Served alongside a vibrant mango salsa spiked with habanero and cilantro, with fluffy coconut-scented jasmine rice anchoring the plate.

1047cal 52gprotein 98gcarbs 42gfat 25min prep 35min cook 2serves

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