Thursday, 13 June 2013
Jerk Chicken with Portobello Mushrooms
This Caribbean dish is sweet, spicy and tangy, with a smooth cooling dip. It tastes great wrapped in a crispy, crunchy little gem leaf.
2 syns per serving on extra easy.
Preheat oven 200c, 400f, gas mark 5
4 boneless, skinless chicken breasts
4 large portobello mushrooms sliced
1 tbsp sweet chilli sauce
4 tbsp light soy sauce
1 tbsp jerk seasoning
½ tsp sesame oil
1 red chilli
handful of coriander
Cut each chicken breast into 8 pieces.
Put the rest of the ingredients except one tablespoon of the soy sauce, in a blender and blitz.
Marinade the chicken for at least 2 hours, overnight if possible.
Spray a pan with frylight and brown the chicken pieces on each side, put on a baking tray and bake for 10 minutes to cook through.
Fry the mushrooms in frylight and 1 tbsp of soy sauce, then add the chicken back to the pan mix together and serve.
Sprinkle with coriander and serve with little gem leaves and mint yogurt sauce.
Recipe for mint yogurt sauce in the side dishes folder.