Caribbean Chicken Thighs with Mild Jerk Passion Fruit Glaze, over Coconut Yam Mash and Cucumber Red Onion Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F.

2. 2

   2. In a large bowl, mix the chicken with 5 g (1 tsp) salt, black pepper, sweet paprika, dried thyme, cinnamon, nutmeg, red pepper flakes, half of the chopped garlic, the grated ginger, and 15 ml (1 tbsp) vegetable oil. Rub well to coat all pieces.

3. 3

   3. Place the yam in a medium pot with enough water and a pinch of salt. Bring to a boil and cook for 18 to 20 minutes, until very tender.

4. 4

   4. Meanwhile, make the glaze. In a small saucepan combine the passion fruit pulp, honey, 15 ml (1 tbsp) lime juice, brown sugar, the remaining chopped garlic, and 30 g of the red onion. Cook over medium heat for 4 to 5 minutes, stirring, until slightly thickened.

5. 5

   5. Heat a large oven-safe skillet with the remaining vegetable oil over medium-high heat. Sear the chicken for 2 to 3 minutes per side until browned.

6. 6

   6. Brush the chicken with half of the passion fruit glaze and transfer the skillet to the oven. Roast for 12 to 15 minutes at 220 °C / 425 °F, or until the chicken is fully cooked.

7. 7

   7. In a bowl, toss the cucumber with the remaining red onion, 30 ml (2 tbsp) lime juice, fresh cilantro, and 3 g (1/2 tsp) salt. Let the salad rest while you finish the rest of the dish.

8. 8

   8. Drain the yam and return it to the pot. Add the coconut milk and butter, then mash until rustic and creamy. Adjust salt if needed.

9. 9

   9. Remove the chicken from the oven and set the skillet back over medium heat for 1 minute. Add the remaining glaze and turn the pieces so they become glossy and well coated.

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    10. Serve a bed of coconut yam mash, top with the glazed chicken, and finish with the cucumber and red onion salad on the side.