Jamaican Jerk Chicken with Mango Chutney on Lemon Flatbread
Were you at Marianne’s cooking class at Bay Lea Village Nursing and Rehab by Revera in Toms River?
If you were and you have been wanting to make that Jamaican Jerk Chicken with Mango Chutney on Lemon flatbread here is the recipe.
1/2 green onion, minced 1/2 cup orange juice
1 TBSP fresh ginger root, minced 1 TBSP lime juice
1 clove garlic, minced 1 tsp ground all spice
1/4 tsp ground cinnamon 1 tsp ground cloves
1 (2-3 lb.) whole chicken, cut into pieces
1 3/4 tsp white vinegar 1 TBSP + 1/2 tsp white sugar
1 TBSP + 1/2 tsp brown sugar 1/8 tsp ground cinnamon
1/8 tsp ground ginger 1/8 tsp ground all spice
1/8 tsp ground cloves 1/8 tsp ground nutmeg
1 small avacado 1/8 tsp kosher salt
1/4 large onion, chopped 1 clove garlic, chopped
1/2 tsp golden raisins 1/2 tsp raisins
1/2 large mango, sliced
1 TBSP warm water 1/2 tsp white sugar
1/2 package active dry yeast 1/8 cup warm milk
2 TBSP melted butter 1.5 cups all-purpose flour
1/2 tsp salt 1/4 tsp baking powder
Zest of 1 lemon
1. Prepare the chicken:
a. Combine green onions, orange juice, ginger, line juice, garlic, all spice, cinnamon, and cloves
b. Add chicken and marinate for 8 hours. Cook chicken over medium heat, drizzling with leftover marinade that has been boiled for 2-3 mins.
2. Prepare the chutney:
a. in a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, all spice, cloves, nutmeg, and salt. Bring to a boil; boil for 1/2 hour.
b. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
c. Stir in mangos, reduce heat to low and simmer for 1/2 hour. Stir in sliced avacados.
3. Prepare the flatbread:
a. Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
b. Blend in the warm milk and melted butter. In a large bowl mix flour, salt and baking powder. Pour in the yeast/milk mixture all at once and work it into the flour using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
c. Kneed for 6-8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours.
d. Preheat the oven to 500 degrees
e. Divide the dough into 6 pieces and shape into balls. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide.
f. Place on an oiled pizza pan in the oven. Bake each dough ball for about 4-5 minutes until bread is puffed and has brown spots, then transfer to a wire rack to cool.
g. Add lemon zest as loaves are cooling.
– While this recipe is not considered low fat, most of the fat in this recipe comes from the addition of the avocados in the chutney, which provide healthy unsaturated fats. Fat is an essential part of your diet and the addition on unsaturated fats – like the fats found in avocados – can actually help lower your cholesterol and reduce your risk of heart disease.
– This recipe is a good source of lean protein
– This recipe is a moderate source of sodium. To be considered “low sodium”, a meal should contain less than 600mg sodium per serving. To make this recipe low in sodium, omit the salt from the chutney recipe and avoid adding the additional salt at the table.
– This recipe is considered a good source of Vitamin A, Calcium, Vitamin C and Iron.
Serving Size 1/3 of recipe 318g (317g)
Servings per container 3
AMOUNT PER SERVING: Calories 592 Calories from fat: 224
Total Fat 26g %Daily Value* 39%
Saturated Fat 5g %Daily Value* 24%
Trans Fat 0g
Cholesterol 37mg %Daily Value* 12%
Sodium 705mg %Daily Value* 29%
Total Carbohydrate 76g %Daily Value* 25%
Dietary Fiber 8g %Daily Value* 34%
Vitamin A 10% – Vitamin C 60%
Calcium 17% – Iron 14%