Jerk chicken with creamy slaw and quick pickles
Paleo, Gluten Free, Dairy Free, Soy Free
25 - 35 Minutes
No food historian has been able to establish with certainty what the name “jerk” means, but everyone can agree on the mass appeal of the classic Jamaican barbecue. The sauce typically includes ground allspice plus other warming spices, and plenty of fiery heat from fresh habanero chiles. For a milder version, we loaded up on a potent blend of nutmeg, allspice, cinnamon, and ginger, but kept the cayenne optional. Our housemade bases for the jerk sauce and slaw dressing save you the trouble of tracking down and measuring the ingredients.
- 1 or 2 Persian cucumbers
- 2 scallions
- Fresh cilantro
- 1 lime
- 1 jalapeño (optional)
- 10 ounces boneless skinless chicken thigh pieces
- ¼ teaspoon cayenne (optional)
- Jerk sauce base (olive oil - coconut palm nectar - coconut aminos - fresh ginger - tomato paste - fresh garlic - coconut vinegar - nutmeg - allspice - cinnamon - salt)
- ¼ pound Savoy cabbage
- 2 ounces red cabbage
- Slaw dressing base (Primal Kitchen paleo mayonnaise - coconut vinegar - coconut milk - coconut sugar - salt)
Pickle the cucumbers
- Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then crosswise on the diagonal into ¼-inch-thick half-moons.
- Trim the root ends from the scallions; thinly slice the scallions. Set aside half for the slaw.
- Coarsely chop the cilantro; set aside half for the slaw.
- Juice the lime; set aside half for the jerk sauce.
- If using, remove the stem, ribs, and seeds from the jalapeño; finely chop the jalapeño. Wash your hands after handling.
Brown the chicken
- Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper
Make the jerk sauce
- If using, set aside half the cayenne for the slaw.
Add the chicken and any accumulated juices and cook, stirring occasionally, until the jerk sauce thickens and the chicken is cooked through, 6 to 8 minutes. Remove from the heat.
While the sauce simmers, make the slaw.
Prep and dress the slaw
- Cut away any core from the Savoy and red cabbage; thinly slice the cabbage.
Nutrition per serving: Calories: 730, Protein: 33 g, Total Fat: 53 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 29 g, Cholesterol: 135 mg, Carbohydrates: 33 g, Fiber: 6 g, Added Sugar (Coconut Sugar; Coconut Sugar): 11 g, Sodium: 1480 mg