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Jerk Chicken Thighs on Sweet Potato Pancakes

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Rating: 3   Reviews: 1 See Reviews
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  4 servings
Winner of third place in the 45th National Chicken Cooking Contest (2003)
1 pound boneless, skinless chicken thighs
2 tablespoons dry jerk seasoning
2 tablespoons butter
2 tablespoons salad oil
2 cups shredded sweet potato
2 tablespoons finely chopped red onion
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup flour
1 egg, slightly beaten
1 bottle (12 ounces) mango chutney
1 fresh mango, diced
2 tablespoons chopped fresh Italian parsley
Rosemary sprigs
Jerk Chicken Thighs on Sweet Potato Pancakes Recipe at
Rub chicken thighs with jerk seasoning. 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. Place pan in 350 degrees F oven and cook about 45 minutes or until chicken is fork-tender. Remove chicken and shred. In large bowl, place sweet potato, onion, salt, cayenne pepper, flour and egg; stir to mix well. Spray fry pan and place on medium heat. Spoon in sweet potato mixture, 2 tablespoons at a time, to make small pancakes. Keep pancakes warm while completing cooking. Top pancakes with shredded chicken and small dollop of chutney; place additional pancake on top of chicken. Remove pancake stacks to serving plates and garnish each with diced mango and parsley. Pierce each stack with rosemary sprig.

Recipe reprinted by permission of All rights reserved.
Date Added: 10/01/2008
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Rating: 3
by: Don Reviewed: 09/10/2014
Good but not great.
I think this would have been better if it provided a recipe for the chutney and maybe even the spice rub as different ingredients can change the last. I looked at 3 stores and could not find jars of mango chutney so I made my own using a recipe I found on line, it was very good. For the chicken I used bone-in thighs because they have more flavor. I also did not sherd them and they were still very good. Dish is best when you take a bite with the ingredients in one bite.
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