Protein Swap | Hot 'n' Spicy Jerk Chicken Thighs
with Ground Cherry Slaw over Lime Rice
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
How do we get that gorgeous glow, you ask? By adding an extra lick of sweet chili sauce to jerk-spiced chicken as it cooks in the Air Fryer. Even glowier, by bringing sweet-tart ground cherries into contact with lime and cilantro, all presented over zesty rice.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 14g Cilantro
- 1 Lime
- 150g Shredded cabbage
- 100g Ground cherries
- 160g White rice
- 30ml Sweet chili sauce
- 8g Real Jerk spices (salt, sugar, allspice, paprika, ginger, onion, black pepper, thyme, cayenne pepper, garlic, cinnamon, cellulose)
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Zester
Air fryer
Total Fat
13 g
Saturated Fat
3 g
Sodium
430 mg
Total Carb
90 g
Sugars
13 g
Protein
42 g
Fibre
3 g
Preparation
Cook the rice
- Zest the lime.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add the** lime zest **and let sit, covered, for 5 min. Fluff the rice.
Fry the chicken
- Meanwhile, preheat the air fryer to 400°F. Lightly oil the basket.
- Pat the chicken dry; season with the spices and S&P.
- Place in the air fryer and lightly brush or spray with oil.
- Fry, brushing with ½ the chili sauce occasionally, 13 to 15 min., until browned and cooked through.
Make the slaw
- Meanwhile, halve the lime; juice ½ and quarter the remaining ½.
- Halve the cherries.
- Roughly chop the cilantro leaves and stems.
- In a large bowl, combine the lime juice, ½ the cilantro, the remaining chili sauce, a drizzle of oil and S&P.
- Add the cabbage and cherries; toss well.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and slaw.
- Garnish with the lime wedges and remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
