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Photo of Jerk chicken and sauteed cabbage by WW

Jerk chicken and sauteed cabbage

12
Points®
Total Time
3 hr 45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
Jazz up your weeknight with a taste of the Caribbean! Serve this spicy jerk chicken with a red wine vinegar and cabbage sauté and steamed basmati rice

Ingredients

Dried thyme

2 tsp

Ground allspice

1 tbs

Fresh green chilli

1 whole, deseeded, chopped

Green shallot(s)

3 individual, chopped

Fresh ginger

1 tbs, grated

Brown sugar

1½ tbs

Honey

1 tbs

Whole chicken

560 g, (buy 4x 200g chicken supremes)

Olive oil

1 tbs

Red onion

1 small, thinly sliced

Garlic

2 clove(s), thinly sliced

Red cabbage

2 cup(s), (1/2 whole), shredded

Vinegar

1 tbs, (red wine)

Instructions

  1. Place thyme, allspice, chilli, shallots and ginger in a mortar and pestle and pound to form a thick paste. Stir in 1 tablespoon brown sugar and honey.
  2. Using a knife, cut 4 deep slits across the top of each chicken breast. Place chicken in a shallow glass or ceramic dish, skin-side up. Rub marinade all over chicken. Cover and refrigerate for 3 hours.
  3. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place chicken on prepared tray and lightly spray with oil. Bake for 20–25 minutes or until cooked through.
  4. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add cabbage and cook, stirring occasionally, for 10 minutes. Add vinegar and remaining brown sugar and cook, stirring, for 2 minutes or until cabbage is tender. Season with salt and freshly ground black pepper.
  5. Serve chicken with cabbage, green beans and rice.

Notes

Chicken supremes are breasts with the wing tip still attached (also called kiev cut). They are available from most butchers.

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