Related recipes: High Fiber, Main Dishes, National Chicken Council, Poultry, Spring, Summer, Sweet Potatoes
Add these dishes to make a full meal:
Yield: 4 servings
1 lb boneless, skinless chicken thighs
2 Tbs dry jerk seasoning
2 Tbs butter
2 Tbs salad oil
2 cups shredded sweet potato
2 Tbs finely chopped red onion
1/4 tsp salt
1/8 tsp cayenne pepper
1/3 cup flour
1 egg, slightly beaten
1 bottle (12 oz.) mango chutney
1 fresh mango, diced
2 Tbs chopped fresh Italian parsley
rosemary sprigs
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 350ºF 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 frypan and place on medium heat. Spoon in sweet potato mixture, 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 created by Linda Miranda of Wakefield, Rhode Island
Recipe courtesy of the National Chicken Council
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.