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Jerk Chicken Thighs On Sweet Potato Pancakes

  • Prep Time:
  • Serving Size: 4
  • 1 pound Boneless, Skinless Chicken Thighs
  • 2 tablespoons Dry Jerk Seasoning
  • 2 tablespoons Butter
  • 2 tablespoons Salad Oil
  • 2 cups Shredded Sweet Potato
  • 2 tablespoons Finely Chopped Red Onions
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Cayenne Pepper
  • 1/3 cup Flour
  • 1 Egg, Slightly Beaten
  • 1 bottle (12 oz.) Mango Chutney
  • 1 Fresh Mango, Diced
  • 2 tablespoons Chopped Fresh Italian Parsley Rosemary Sprigs
  • Rub chicken thighs with jerk seasoning. In oven-proof pan, place butter and salad oil over medium-high heat. Add chicken and cook about 2 minutes on each side to brown. Place pan in 350°F.oven and cook about 45 minutes or until chicken is fork-tender. Remove chicken and shred. In large bowl, place sweet potato, onion, salt, cayenne pepper, flour and egg; stir to mix well. Spray frypan and place on medium heat. Spoon in sweet potato mixture, 2 tablespoons at a time, to make small pancakes. Keep pancakes warm while completing cooking. Top pancakes with shredded chicken and small dollop of chutney; place additional pancake on top of chicken. Remove pancake stacks to serving plates and garnish each with diced mango and parsley. Pierce each stack with rosemary sprig.