Protein Swap | BBQ-Glazed Spicy Jerk Chicken
with Kale Callaloo
Cooking time
20 minutes
Servings
2/4
Calories
400 /serving
Let’s do paleo the Jamaica way! Jerk spices turn up the temperature on chicken, with a brushing of BBQ sauce for mellowness. It gets a classic island side of sautéed greens, known as callaloo, with a fresh splash of lime.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 50g Diced onions
- 0.5 Bunch of kale
- 2 Scallions
- 15ml Minced garlic
- 1 Sweet pepper
- 1 Lime
- 30ml Organic BBQ sauce (no added sugar)
- 30ml Vegetable demi-glace
- 6g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
Contains: Mustard
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
3 g
Sodium
330 mg
Total Carb
28 g
Sugars
10 g
Protein
40 g
Fibre
7 g
Preparation
Cook the chicken
- Pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, brushing with the BBQ sauce halfway, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
- Remove the kale leaves from the stems; tear the leaves.
- Thinly slice the scallions crosswise.
- Quarter the lime.
Make the callaloo
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the onions, garlic and sweet pepper. Sauté, 2 to 3 min., until fragrant.
- Add the kale, demi-glace, ½ cup water (double for 4 portions) and S&P. Sauté, 3 to 4 min., until tender.
Plate your dish
- Divide the callaloo between your plates.
- Top with the chicken.
- Garnish with the scallions and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
