- Special Pricing
Winner of third place in the 45th National Chicken Cooking Contest (2003)
Recipe created by Linda Miranda of Wakefield, Rhode Island
- 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
Rub chicken thighs with jerk seasoning. In ovenproof 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 www.eatchicken.com. All rights reserved.
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