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Jerk chicken with papaya slaw
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One of four recipes from Partners as part of Black History Month
Serves: 4
1.2kg whole chicken
For the jerk marinade
4 scotch bonnet chillies
10 sprigs thyme, leaves only
4 cloves garlic, peeled
6 salad onions, chopped
2 tbsp light brown soft sugar
1 pinch ground ginger
1 tsp ground cinnamon
1 pinch ground nutmeg
1 large orange, finely grated zest and juice
1 lime, juice
4 tbsp white wine vinegar
4 tbsp light soy sauce
1 tbsp allspice berries, finely ground
For the papaya slaw
1 papaya, peeled, halved and seeds removed
½ small white cabbage, core removed, shredded
1 carrot, peeled and finely sliced
2 tbsp coconut cream
2 limes, juice
4 tbsp roasted peanuts, roughly crushed
½ tsp fish sauce
Typical values per serving:
Energy |
2,199kJ 525kcals |
---|---|
Fat | 23g |
Saturated Fat | 6.6g |
Carbohydrate | 28g |
Sugars | 24g |
Protein | 46g |
Salt | 2.6g |
Fibre | 7.9g |
This recipe was first published in October 2020.
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