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Jerk Chicken Thighs on Sweet Potato Pancakes

Related recipes: Main Dishes, Gluten-Free, High-Fiber Diet, Low-Calorie, Spring, Summer
Jerk Chicken Thighs on Sweet Potato Pancakes: Main Image
From: National Chicken Council

Quick Facts

Servings: 4
Prep Time: 25 min.
Cook Time: 1 hr. 15 min.
Total: 1 hr. 40 min.
Tender shredded chicken and mango chutney are placed between savory, sweet potato pancakes.

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

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.
Recipe courtesy of the National Chicken Council

Nutrition Facts

Calories 566
  Calories from Fat 199 (35%)
(28%)Total Fat 18g
(31%)Saturated Fat 6g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
(54%)Cholesterol 162mg
(76%)Sodium 1830mg
(17%)Potassium 608mg
Total Carbohydrate 49g
(49%)Dietary Fiber 12g
Sugars 11g
Sugar Alcohols 0g
(53%)Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.