Spicy Jerk Chicken
with Kale Callaloo
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Jamaican cooking is well known for jerk chicken, with its wonderful prickle of heat in an assortment of warm spices. What’s less known is a steamy side dish of leafy greens and onion called callaloo, which we’re making with red kale, roasted pepper and carrots.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 1 Onion (or shallot)
- 1 Lime
- 200g Nantes carrots
- 1 Bunch of red kale
- 30ml Vegetable demi-glace
- 1 Roasted pepper
- 4g Jamaican Waves spices (allspice, cayenne pepper, paprika, black pepper, ginger, garlic, thyme, chives, cinnamon, chili, cumin, nutmeg)
Contains: Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
3 g
Sodium
550 mg
Total Carb
47 g
Sugars
15 g
Protein
46 g
Fibre
11 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, mince the garlic.
- Halve, peel and small-dice the onion.
- Halve the lime; juice ½ and quarter the remaining ½.
- Halve the carrots lengthwise; thinly slice crosswise.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Roughly chop the roasted pepper.
Start the callaloo
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the carrots, onions and 2 tbsp water (double for 4 portions).
- Sauté, scraping up any browned bits, 4 to 5 min., until beginning to soften; season with the remaining spices and S&P.
Finish the callaloo
- To the pan, add the garlic, kale and roasted pepper.
- Sauté, 3 to 5 min., until the kale has wilted.
- Add the demi-glace and ⅔ cup water (double for 4 portions).
- Cook, stirring occasionally, 1 to 2 min., until combined; season with S&P.
- If the kale seems dry, add 3 tbsp water.
- Off the heat, add the lime juice; stir well.
Plate your dish
- Divide the callaloo between your plates.
- Top with the chicken.
- Garnish with the lime wedges. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
