Jerk Chicken Thighs on Sweet Potato Pancakes

• From: National Chicken Council

Ingredients

• 1 lb chicken thighs, boneless and skinless

• 2 Tbs dry jerk seasoning

• 2 Tbs butter

• 2 Tbs olive oil

• 2 cups sweet potato, shredded

• 2 Tbs red onion, finely chopped

• 1/4 tsp salt

• 1/8 tsp cayenne pepper

• 1/3 cup flour

• 1 egg, slightly beaten

• 1 12 oz bottle, mango chutney

• 1 fresh mango, diced

• 2 Tbs fresh Italian parsley, chopped

• Rosemary sprigs

Tender shredded chicken and mango chutney are placed between savory, sweet potato pancakes.

Directions

• Rub chicken thighs with dry jerk seasoning.
• In oven-proof pan, heat butter and oil over medium-high heat. Add chicken and cook for about 2 minutes on each side to brown.
• Place pan in 350ºF oven and cook for about 45 minutes or until chicken is fork-tender. Remove chicken and shred; set aside.
• In large bowl, place sweet potato, onion, salt, cayenne pepper, flour, and egg; stir to mix well.
• Spray frying pan with oil and heat pan over medium heat. Spoon a tablespoon at a time of the sweet potato mixture into the pan, making small pancakes. Keep pancakes warm on a plate while completing cooking.
• Top pancakes with shredded chicken and small dollop of chutney; place a pancake on top of chicken.
• Remove pancake stacks to serving plates and garnish each with diced mango and parsley. Pierce each stack with a rosemary sprig.