Jerk chicken with mango slaw
87
- Prep Time30 mins
- Total Time3 hrs
- Makes4 Servings
Jerk chicken with mango slaw. Photo, Roberto Caruso.
Ingredients
1 to 2 jalapenos, unseeded
1 small onion, sliced into quarters
1/4 cup lime juice
3 tbsp dried thyme
2 tbsp soy sauce
2 tbsp grated ginger
1 tbsp allspice
1 tbsp cinnamon
1 tbsp canola oil
1 tsp salt
6 chicken legs, about 2 kg
1/2 cup ginger beer, or ginger ale
Mango coleslaw, see link below
Instructions
WHIRL jalapeno with onion, lime juice, thyme, soy, ginger, allspice, cinnamon, oil and salt in a food processor until mixture is puréed.
TRIM and discard excess fat, then cut slashes in chicken. Transfer to slow cooker insert and coat with jalapeno mixture. Pour in ginger beer. Cover and cook until meat is tender, about 2 1/2 hours on high or 5 hours on low. Remove chicken to a platter. Strain sauce into a measuring cup.
PREHEAT barbecue to medium-high. Oil grill and barbecue chicken until skin is crisp, 3 min per side. Using 2 forks, shred chicken and skin. Stir 1/4 cup sauce with shredded chicken. Serve over rice or in toasted buns with Mango Slaw. Drizzle with more sauce, if desired. Meat and sauce will keep well, refrigerated, up to 3 days.
Nutrition (per serving)
Calories 437, Protein 44g, Carbohydrates 8g, Fat 25g, Fibre 2g, Sodium 831mg.
Ingredient tip: Love it fiery hot? Use up to 4 whole jalapenos in jerk mixture.