• 1 lb. chicken thighs, boneless, skinless
  • 2 tablespoons dry jerk seasoning
  • 2 tablespoons butter
  • 2 tablespoons salad oil
  • 2 cups shredded sweet potato
  • 2 tablespoons finely chopped red onion
  • ¼ teaspoon salt
  • teaspoon cayenne pepper
  • cup flour
  • 1 egg, slightly beaten
  • 1 bottle mango chutney, (12 oz.)
  • 1 fresh mango, diced
  • 2 tablespoons chopped fresh Italian parsley
  • rosemary sprigs


1. Rub chicken thighs with jerk seasoning.
2. In oven-proof pan, place butter and salad oil over medium-high heat. Add chicken and cook about 2 minutes on each side to brown.
3. Place pan in 350℉ oven and cook about 45 minutes or until chicken is fork-tender. Remove chicken and shred.
4. In large bowl, place sweet potato, onion, salt, cayenne pepper, flour and egg; stir to mix well.
5. Spray frypan and place on medium heat. Spoon in sweet potato mixture, 2 tablespoons at a time, to make small pancakes.
6. Keep pancakes warm while completing cooking. Top pancakes with shredded chicken and small dollop of chutney; place additional pancake on top of chicken.
7. Remove pancake stacks to serving plates and garnish each with diced mango and parsley. Pierce each stack with rosemary sprig.



Preparation Times

Linda Miranda
Wakefield, RI
2003 3rd Place