Jamaican Jerk Chicken with Fried Plantain and Coconut Fried Quinoa
Ingredients
The quinoa
-
1
cup
quinoa
-
1
cup
coconut milk
-
1
cup
water
The plantains
-
2
ripe
plantains, sliced into rounds
-
½
cup
coconut oil, divided
The chicken
-
1
pound
chicken breast, cut into bite-size chunks
-
2
teaspoons
spicy curry powder
-
½
teaspoon
cinnamon
-
¼
teaspoon
cayenne pepper
-
1
tablespoon
ketchup
-
1
tablespoon
molasses
-
1
tablespoon
fresh ginger, grated
-
2
cloves
garlic, minced or grated
The vegetables and fruits
-
2
red
bell peppers, diced
-
1
banana
pepper, chopped
-
½
cup
fresh pineapple, diced
-
3
tablespoons
fresh orange juice
-
1
lime
juiced
-
½
cup
fresh cilantro, chopped
-
4
green
onions, chopped
The eggs and nuts
-
2
eggs
lightly beaten
-
½
cup
roasted macadamia nuts
-
¼
cup
unsweetened coconut, toasted (optional)
The sauces
Instructions
- Cook the quinoa by boiling coconut milk and water, then adding quinoa and simmering until done.
- In a bowl, mix chicken with spices, ketchup, and molasses, then set aside.
- Heat coconut oil in a skillet and fry plantain slices until golden brown on both sides, then set aside.
- In the same skillet, sauté bell peppers and pineapple until seared, then add garlic and ginger briefly.
- Stir-fry the chicken until cooked through, then remove from skillet.
- Scramble the eggs in the skillet until almost set, then break them up.
- Add quinoa to the skillet, mix with orange juice, soy sauce, and lime juice, cooking until heated through.
- Combine the chicken, vegetables, and pineapple back into the skillet, then toss with toasted coconut, macadamia nuts, and cilantro before serving.
Nutrition Facts (estimated)
Servings
6
Calories
780
Total fat
40g
Total carbohydrates
70g
Total protein
30g
Sodium
800mg
Cholesterol
200mg
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