Earlier this week I was going to post an orange chicken that I made in the crock-pot but it didn’t turn out so good…..it was a little on the salty side. This recipe on the other hand was a hit! A few weeks back Hubby and I went to the Goodwill just to check out what they have. Every once in a while we like to go and see if we find anything interesting. This Goodwill had a pretty big book section and I found myself in the cookbook section. I found a cookbook of Cooking Light Annual Recipes for 2000 for only $2.50! This cook book is almost 350 pages, I thought this was a deal! So mental note if you want to grow your cookbook collection, check out your local Goodwill.
Anyways, in this book I found a recipe for a Fresh Mango Salsa and I had just bought 6 mangos at Sam’s club (great deal), so I thought this would be a good thing to try. I though what would go well with a mango salsa and jerk chicken was the first thing that came to mind. I searched around for a few jerk chicken recipes on-line and came up with this. I also made a easy side of roast potatoes. Hubby and I agreed that this recipe was a success.
- 1 teaspoons ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoons dried thyme
- 1/2 teaspoon ground ginger
- 1 tablespoon brown sugar
- 1 teaspoons ground black pepper
- 1 tablespoon vegetable oil
- 1/4 cup of chicken broth
- 1 onion chopped
- 3 cloves garlic
- 1/4 tsp crushed red pepper or 1 habanero peppers (depends how much heat you like)
- 4 chicken breast
- 1/2 cup lime juice
Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well. Place in a container and pour the remaining sauce on top of chicken. Cover and refrigerate for at least 1 hour, you can also do it overnight.
Preheat oven to 350 degrees F.
Remove the chicken pieces from the jerk marinade and place them, on a rimmed baking sheet or dish. Bake in the oven for 15 minutes, and then transfer to broiler set on low, cook for another 15, until juices run clear when pierced with a fork. I like to turn the broiler up when almost done to get a good color on the chicken.
Fresh Mango Salsa
- 1 1/2 cups of chopped & peeled mango
- 1 1/2 cups chopped tomato
- 2 Tbs minced fresh cilantro
- 2 Tbs fresh lime juice
- 1 tsp minced peeled fresh ginger
Combine all ingredients in a bowl, cover and chill. Yield: 3 cups
Garlic Roasted Potatoes
- 4 yukon potatoes (or any potatoes of your choice)
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large cloves of garlic
Preheat the oven to 400 degrees F.
Dice potatoes and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve hot.
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