BAKED JERK CHICKEN, COCONUT QUINOA & PEAS, PINEAPPLE SALSA, PLANTAIN | Can I Cook You Dinner?

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and offers a similar flavor.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are more economical.

Welcome to Kamiro's kitchen, today we're making baked jerk chicken, quinoa rice and peas, fried plantains, and pineapple salsa.

Start with chicken thighs, season with maggie powder, dry jerk seasoning, cayenne pepper, white pepper, green seasoning, and about a teaspoon of browning sauce.

Massage the seasoning into the chicken, ensuring it's well coated.

In a 12-inch cast iron skillet, heat olive oil until warm, then add the chicken thighs to brown them for about 3-4 minutes without moving them.

After 3-4 minutes, flip the chicken thighs to brown the other side.

Once browned, set the chicken aside and repeat the process with the remaining chicken thighs.

After browning all chicken, place them in a marinating bowl.

Bake the chicken at 350°F for about 35 minutes or until fully cooked.

Prepare the pineapple salsa by cutting fresh pineapple into fourths, removing the woody center, and dicing it finely. Use half the pineapple for the salsa and save the rest for snacking.

Chop parsley, halved cherry tomatoes, and sweet peppers, and add them to the pineapple.

Add about a fourth of an onion and the juice of half a lemon to the salsa mixture, then mix and season with salt, pepper, and brown sugar to taste. Refrigerate to marinate.

After about halfway through baking the chicken, add chopped spring onions to the chicken and baste it with the juices.

For the coconut quinoa, add coconut oil, garlic, ginger, green onion, coconut milk, chicken broth, rinsed dark red kidney beans, and fresh thyme to a pot and bring to a boil.

Add half a cup of rinsed quinoa, stir, and reduce to low heat for about 20 minutes. Stir gently halfway through cooking.

Allow the quinoa to rest for 10 minutes after cooking.

Slice plantains lengthwise and fry them in extra virgin coconut oil over medium heat until brown, then drain excess oil.

Plate the jerk chicken, coconut quinoa, and fried plantains, garnishing with parsley for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary