Jerk...

Jamaican Jerk! Jya-man!

Had this recipie requested of me today, so had to post it here. It is super yummy, and a very close knock-off of the "Jamaican Sweet Potato" from Claim Jumper. (I tweaked the original recipe to somewhat match what I remembered the meal at the restraunt tasting like. I think I came up with a pretty yummy substitute!)

Jamaican Jerk Chicken with Island Salsa and Sweet Potato

4 Sweet potatoes
2 tablespoons flour
1 tablespoon Jamaican Jerk Seasoning
4 chicken breast (or I use about a dozen of the frozen chicken tenders)
2 tablespoons olive oil
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple or pineapple tidbits in juice, undrained
1/2 cup chopped red bell pepper
1 (15 ounce) can black beans, rinsed and drained
chopped green onions

DIRECTIONS

Pre-heat oven to 400 degrees. Place sweet potatoes (un-peeled!) on a baking sheet, and bake in oven for 40-60 minutes, until soft.

While the potatoes are baking, place chicken in a self-closing plastic bag, combine flour and Jamaican jerk seasoning. Add chicken, 2 at a time; shake to coat. Reserve flour mixture.

Heat oil in a large nonstick skillet. Brown chicken on both sides over medium-high heat; remove from skillet. Stir in reserved flour mixture, brown sugar and vinegar; bring to a boil. Stir in pineapple, bell pepper and beans.

Return chicken to skillet. Reduce heat; cover and simmer 10 minutes or until chicken is done.

Place one baked sweet potato on a serving dish, and cut open to mash the insides (I usually remove them completely from the skin, because I don't like potato skin. yuck). Spoon blackbean mixture over the potato, and place one chicken breast (or a few chicken tenders) over top. Garnish with green onions. (you can also add some fresh cilantro!)

Yuuuuumy! :o9