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Jamaican Chicken Thighs

with Pineapple Salad
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Jamaican Chicken Thighs

Jamaican Chicken Thighs - Spicy marinated chicken with fruity salad

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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 5 h. 20 min.
Ready in
Calories:
642
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie642 kcal(31 %)
Protein58 g(59 %)
Fat30 g(26 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin25.3 mg(211 %)
Vitamin B₆0.8 mg(57 %)
Folate52 μg(17 %)
Pantothenic acid2.5 mg(42 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C42 mg(44 %)
Potassium985 mg(25 %)
Calcium92 mg(9 %)
Magnesium108 mg(36 %)
Iron5.3 mg(35 %)
Iodine4 μg(2 %)
Zinc4.2 mg(53 %)
Saturated fatty acids7.9 g
Uric acid392 mg
Cholesterol170 mg
Development of this recipe:

Ingredients

for
4
Ingredients
3
small Onions (about 100 grams)
1 piece
Ginger root (40 grams)
3
1
1 teaspoon
ground Allspice
½ teaspoon
dried Thyme
ground Nutmeg
1 teaspoon
ground Cinnamon
ground Cloves
1 tablespoon
2 tablespoons
4
Chicken legs (each about 300 grams)
1
Pineapple (about 1 kg)
3
Red onions (about 125 grams)
3 sprigs
3 sprigs
½
2 tablespoons
2 tablespoons
Preparation

Kitchen utensils

1 Baking sheet, 2 Bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Plastic wrap, 1 Food processor, 1 Wooden spoon, 1 Citrus juicer

Preparation steps

1.
Jamaican Chicken Thighs preparation step 1

For the marinade, peel the small onions and coarsely chop.

2.
Jamaican Chicken Thighs preparation step 2

Peel ginger root and coarsely chop. Rinse chile peppers, cut in half lengthwise, and remove the seeds. Juice lime. Combine coarsely chopped onions, ginger and chiles with allspice, thyme, a pinch of ground nutmeg, cinnamon, cloves, canola oil, soy sauce and 2 tablespoons lime juice. Add a pinch of salt and pepper and purée in a food processor.

3.
Jamaican Chicken Thighs preparation step 3

Rinse the chicken thighs and pat dry. Pierce the chicken with a sharp knife or kitchen fork several times.

4.
Jamaican Chicken Thighs preparation step 4

Place the chicken in a bowl and cover with the marinade. Cover bowl with plastic wrap and allow to marinate in the refrigerator for at least 4 hours.

5.
Jamaican Chicken Thighs preparation step 5

Peel the pineapple, cut into quarters and cut out the core. Cut flesh into cubes.

6.
Jamaican Chicken Thighs preparation step 6

Peel the red onions and cut into thin strips.

7.
Jamaican Chicken Thighs preparation step 7

Rinse basil, shake dry, pluck leaves and cut into very thin strips. Juice lemon.

8.
Jamaican Chicken Thighs preparation step 8

Mix pineapple, red onions, basil, agave syrup, 2 tablespoons lemon juice and olive oil in a bowl and let the flavors meld for 30-60 minutes. Season with salt and pepper.

9.
Jamaican Chicken Thighs preparation step 9

Place chicken skin side up on a greased baking sheet and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400°C/convection 350°F) for 40 minutes. Serve chicken with pineapple salad.