Ingredients

  • 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

Directions

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.

Source

Servings/Yield

Preparation Times

Linda Miranda
Wakefield, RI
2003 3rd Place