Jerk spiced chicken in a bun

Name: Jerk spiced chicken in a bun
Total time: 15 min
Yield: 2
Ingredients: 1 fresh Scotch bonnet or red chilli; 1 x 150 g skinless chicken breast; 1 heaped teaspoon jerk seasoning, plus extra for sprinkling; olive oil; 1 x 220 g tin of pineapple rings in juice; red wine vinegar; 1 carrot; ¼ of a white cabbage (150g); 2 heaped tablespoons natural yoghurt; 2 large soft buns

Creamy slaw, charred pineapple & pickled scotch bonnet chilli

“If a beef burger isn’t your thing, try this Jamaican-inspired chicken alternative. Trust me, you won’t be disappointed. ”

Serves 2

Cooks In15 minutes

DifficultyNot too tricky

7 Ways Chicken breast Chicken Fruit Bread Cheap & cheerful

Nutrition per serving

Calories 505 25%
Fat 12.5g 18%
Saturates 3.1g 16%
Sugars 24.3g 27%
Salt 1.6g 27%
Protein 31g 62%
Carbs 71.2g 27%
Fibre 6.3g -

Of an adult's reference intake

7 Ways

By Jamie Oliver

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Ingredients

1 fresh Scotch bonnet or red chilli
1 x 150 g skinless chicken breast
1 heaped teaspoon jerk seasoning, plus extra for sprinkling
olive oil
1 x 220 g tin of pineapple rings in juice
red wine vinegar
1 carrot
¼ of a white cabbage (150g)
2 heaped tablespoons natural yoghurt
2 large soft buns

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7 Ways

By Jamie Oliver

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Method

Halve, deseed and finely slice the Scotch bonnet chilli, place it in a sieve and run cold water over it to start softening the kick. Put a griddle or large non-stick frying pan on a high heat. Carefully cut the chicken breast in half through the middle to give you two thin flat pieces, stabbing it a few times with the knife – this will help the flavour to penetrate. Toss them with the jerk seasoning and 1 tablespoon of olive oil until well coated. Cook the chicken in the hot pan for 5 minutes, turning halfway. Char the pineapple rings alongside, reserving the juice.

Put the pineapple juice and chilli in a bowl and mix with a small pinch of sea salt and 1 tablespoon of red wine vinegar. Scrub the carrot, then coarsely grate with the cabbage. Mix the veg with the yoghurt and a splash of liquor from the chilli, then season to perfection to make a slaw. Stack the chicken and pineapple on one side of the pan, then halve and quickly toast the buns. Halve the cooked chicken and layer up in the buns with the slaw, pineapple, a little pickled chilli (it’s hot!), and an extra sprinkling of jerk seasoning. Pat, squeeze and enjoy.

7 Ways

By Jamie Oliver

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