Monday, 30 September 2013

Caribbean Jerk Chicken with Papaya and Avocado Salad

What a week! Now we are out the other side of the madness and into school holidays, I may have time to catch up on a few long lost recipes... The kitchen has been running hot, but sadly the recipe write-ups have not been coming along as quickly! Time to rectify the situation and get this recipe for Caribbean Jerk Chicken on the roll.

This meal was absolutely divine - aromatic, spicy chicken, paired with a palate cleansing avocado and papaya salad to balance out the heat. Clean, lean and will get your tastebuds dancing!

This meal was served with a fresh green garden salad (lettuce, cucumber, tomato, and grated carrot with a lime and olive oil dressing) and cauliflower rice (which I added a little jerk seasoning to in order to tie it in with the meal). You could also serve it with plain steamed rice if you prefer.

Caribbean Jerk Chicken with Papaya Salad and Cauliflower Rice

(Gluten free, dairy-free, grain-free, nut-free, soy-free, free of refined sugar)

Jerk Chicken


1 kg boneless skinless chicken thighs
3 spring onions
1tsp ground cayenne pepper
1/2 tsp ground allspice
1/4 tbsp dried thyme (or 1/2 tbsp fresh thyme)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp honey
3/4 tsp salt
1/2 tsp black pepper
1/8 cup apple cider vinegar (or vinegar of your choice, but apple cider is ideal)
1/2 tbsp coconut oil (or oil of your choice)


1. Remove excess fat from chicken and chop into large chunks. Place in a large bowl.
2. In a mini food processor or blender, combine all other ingredients (onions, cayenne, allspice, thyme, cinnamon, nutmeg, honey, salt, pepper, vinegar and oil). Blend until smooth. There will still be a few small chunks of spring onion, but that's totally ok.
3. If you are making the cauliflower rice, now is a good time to reserve 1 tbsp of the marinade otherwise just use all of the marinade over the chicken. Pour blended marinade mixture over chicken and mix well to ensure all chicken is coated.
4. Cover, and place in the fridge for at least a couple of hours.
5. Just before you cook the chicken, it is nice to squeeze the juice of 1 lime over the chicken and mix well.
6. Preheat oven to 200C. Line a baking tray (preferably one with sides to stop the juices flowing off the edge!) with baking paper, then place chicken on the tray in one layer. Bake chicken for around 15 minutes until cooked through (cooking time will vary depending on the size of your chicken pieces, so you will just have to keep a bit of an eye on them).
7. Remove from oven and serve with green salad, papaya salad and cauliflower rice (or steamed coconut rice). Very easy, very delicious - bet you'll go back for more!

(To make coconut rice, add coconut milk powder or coconut milk to the rice when you are cooking it. If using the milk, take out as much water as you put in coconut milk. If you are using powder, keep the amount of water the same as per your rice cooking instructions)

Papaya and Avocado Salad


1 avocado, diced into 1 or 2 cm chunks
1/2 a large papaya, diced into 1 or 2 cm chunks
1 spring onion, finely sliced
juice of 1 lime
salt and pepper


1. Combine all ingredients in a bowl, and mix well (gently though - you don't want to smush the avocado or papaya!)
2. Taste, and adjust seasoning according to taste. You may want to add a small amount of very finely diced fresh red chilli (seeds removed) to add a little kick, but go easy as you don't want to loose the delicate avocado or papaya flavours.

Jerk Cauliflower Rice


1/2 a head of cauliflower cut into small florets
2 cloves of garlic
1 tbsp jerk seasoning (see chicken recipe above)
juice of half a lemon or lime
1/4 cup of water or chicken stock
salt and pepper
2 tsp coconut oil


1. In a blender or food processor, blend cauliflower and garlic until a 'rice' consistency is achieved. You may have to do a couple of smaller batches if you still have large chunks.
2. In a large frying pan, heat the oil and add jerk seasoning with the water or stock. Fry for a few seconds just to release the amazing aroma.
3. Add the blended cauliflower and cook for around 5 minutes until the cauliflower is softened but not soggy. You may have to add a little more stock or water if the cauliflower sticks to the pan.
4. Stir in lime juice, salt and pepper and serve in a large bowl.