Spicy jerk chicken with gingered peach slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy jerk chicken with gingered peach slaw

Spicy jerk chicken with gingered peach slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 400 Calories/Serving

20 Minutes

Inspired by Caribbean cooking, this jerk chicken gets smoky notes from chipotle chile and a kick from cayenne—paired with a stone fruit slaw to cool things down.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅛ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic peaches or other stone fruit
  • 1 organic fennel bulb
  • 1-inch piece organic fresh ginger
  • 1 organic lime
  • 3 ounces organic shredded green or other cabbage
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket spicy Jamaican jerk seasoning (chipotle chile powder - granulated garlic - allspice - ground ginger - cayenne - cloves)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
Ingredient IQ
In Jamaican cookery, “jerk” refers to both a spice blend (a Jamaican jerk dry rub or marinade) and a cooking method. The original jerk meats were smoked over pimento wood from the allspice tree, which lent its signature lush, smoky taste. Another word for allspice, pimento means “pepper.” It got the name when the Spanish who conquered Jamaica mistook allspice for a type of black pepper.
Grill It
Prepare a medium-hot fire in a grill.
For the chicken: Set the chicken on the grill directly over the heat and cook, turning occasionally, until lightly charred and cooked through, about 10 minutes.
For the peaches and fennel: Cut the peaches in half and remove the pits; cut the fennel in half lengthwise. Lightly brush or drizzle the cut sides with oil. Set the peaches and fennel, cut sides down, on the grill directly over the heat and cook without turning until lightly charred, 2 to 3 minutes for the peaches and 3 to 5 minutes for the fennel. Transfer to a cutting board to cool slightly, then thinly slice and add to the slaw.

Nutrition per serving

Calories 400, Total Fat 18g (23% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 440mg (19% DV), Total Carb. 32g (12% DV), Fiber 8g (29% DV), Total Sugars 20g (Incl. 0g Added Sugars, 0% DV), Protein 33g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the slaw

  • Cut the peaches in half and remove the pits; thinly slice the fruit.
  • Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into enough ¼-inch-thick slices to measure ½ cup [1 cup].
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Juice the lime.
In a large bowl, toss together the peaches, fennel, ginger, cabbage, 1 tablespoon [2 TBL] lime juice, and 2 teaspoons [4 tsp] oil; season with salt, if desired, and pepper.

2

Prep and cook the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Season with salt, if desired, and pepper and as much jerk seasoning as you like.
In a large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a plate.
While the chicken cooks, prepare the parsley and finish the slaw.

3

Prep the parsley; finish the slaw

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
To the bowl with the slaw, add half the parsley and toss to coat. Season with salt, if desired, and pepper.

Serve

Transfer the slaw to individual plates and top with the chicken. Garnish with the remaining parsley and serve.
Kids Can!
  • Measure the fennel and ginger.
  • Juice the lime.
  • Assemble the slaw.
  • Strip the parsley leaves.
  • Garnish with the parsley.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.

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