Jerk Spiced Chicken In A Bun
Jerk Spiced Chicken In A Bun
Creamy Slaw, Charred Pineapple & Pickled Scotch Bonnet Chilli
Ingrediënten
- 1 fresh Scotch bonnet or red chilli
- 1 x 150g skinless chicken breast
- 1 heaped teaspoon jerk seasoning plus extra for sprinkling
- 1 x 220g tin of pineapple rings in juice
- 1 carrot
- ¼ of a white cabbage 150g
- 2 heaped tablespoons natural yoghurt
- 2 large soft buns
Instructies
- Halve, deseed and finely slice the Scotch bonnet chilli, place it in a sieve and run cold water over it to start softening the kick.
- Put a griddle or large non-stick frying pan on a high heat.
- Carefully cut the chicken breast in half through the middle to give you two thin flat pieces.
- Toss them with the jerk seasoning and 1 tablespoon of olive oil until well coated.
- Cook the chicken in the hot pan for 5 minutes, turning halfway.
- Char the pineapple rings alongside, reserving the juice.
- Put the pineapple juice and chilli in a bowl and mix with a small pinch of sea salt and 1 tablespoon of red wine vinegar.
- Scrub the carrot, then coarsely grate with the cabbage.
- Mix the veg with the yoghurt and a splash of liquor from the chilli, then season to perfection to make a slaw.
- Stack the chicken and pineapple on one side of the pan, then halve and quickly toast the buns.
- Halve the cooked chicken and layer up in the buns with the slaw, pineapple, a little pickled chilli (it’s hot!
- ), and an extra sprinkling of jerk seasoning.
- Pat, squeeze and enjoy.
