Jerk Chicken, Coconut Mash & Green Beans
A scrumptious combination of sweet and spicy that will transport you to the Caribbean!
Wine Pairing:Dry Riesling
Active Time:25-30 Minutes
Total Time:25-30 Minutes
- 2 cloves garlic
- 1 lb sweet potato
- 1 lb green beans
- 1 oz ginger
- White pepper
- Himalayan cane sugar
- Dried thyme
- Ancho chile
Proteins and More
- 1.5 lb chicken breasts
- 1 can coconut cream (room temperature)
- ¼ cup tamari or liquid aminos
- 2 tbsp coconut oil or butter
- 2 tbsp honey
- 1 ¼ tsp sea salt
1: Preheat oven to 400ºF.
2: Marinate chicken:
Using a blender, food processor or hand blender, combine ginger root (peeling is not necessary), peeled garlic cloves, ½ of the yellow onion (cut into chunks) with spice mix, ¼ cup tamari or liquid aminos and 3 tablespoons of olive oil or coconut oil.
Pour marinade into a large bowl. Add chicken breasts and massage with marinade. Let sit while prepping veggies.
3: Prep veggies & cook sweet potatoes:
Cut sweet potatoes into bite sized pieces. Place in a saucepan with just enough cold water to cover. Add ¼ tsp sea salt and bring to a boil over high heat. Cook until fork tender, about 12-15 minutes.
Trim stems of green beans and set aside.
4: Cook chicken & finish sweet potatoes:
Strain sweet potatoes and return them to the pot on the stove top with the burner turned off. The residual heat will help any excess water evaporate.
Pour the chicken and marinade into an 8x8 casserole dish or deep baking pan. Add green beans around the chicken. Place in the middle or bottom rack of the oven for 15 minutes.
While chicken is cooking, transfer sweet potatoes to a large bowl. Add 2 tbsp coconut oil or butter and 1 tsp sea salt, mash with a fork or potato masher. Add 2 tbsp honey. Continue mashing or use a hand blender for a creamier consistency. As you are mashing potatoes, add room temperature coconut cream gradually, adding more as it is absorbed. Mash or mix until thoroughly combined. Cover until ready to serve.
Portion chicken, green beans, and sweet potatoes onto 4 plates and enjoy!
Use cauliflower instead of chicken. Cut cauliflower into “steaks,” marinate and cook in the same manner as the chicken.