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Jerk Chicken with Mango Salsa

Jerk Chicken with Mango Salsa

Island Flavors with a Sweet and Savory Salsa

Spiced chicken served alongside vibrant mangoes will add a Caribbean shine to anyone’s table.  You will definitely find yourself nodding to the beat of this drum.

2 pounds chicken drums

1 cup all-purpose flour

Salt and pepper to taste

3 tablespoons olive oil

1 cup chicken stock or broth

3 tablespoons lime juice

2 tablespoons light brown sugar

1 tablespoon dried thyme

1 teaspoon ground ginger

1 teaspoon onion powder

1/2 teaspoon ground allspice

1/4 teaspoon nutmeg

1/4 teaspoon garlic powder

2 bay leaves

1 teaspoon salt

1/4 teaspoon pepper

MANGO SALSA

2 ripe mangoes, diced

2 tablespoons lime juice

1/2 cup diced red bell pepper

1/4 cup finely diced red onion

1 tablespoon chopped cilantro

Coat the chicken drums in flour that has been generously seasoned with salt and pepper.

Place olive oil in a skillet over high heat, until nearly smoking hot.  Add floured chicken, and brown well on both sides, about 5 minutes.  (You can also do this right in the crock of many modern slow cookers by using the cooker’s browning function.)

Remove skillet from heat, and deglaze the pan with the chicken broth, scraping any browned bits from the bottom.

Transfer chicken and all liquid from the skillet to a slow cooker and top with all remaining chicken ingredients.

Set the cooker to LOW, cover, and let cook 8 hours.

While the chicken cooks, make the MANGO SALSA by adding all salsa ingredients to a bowl and tossing to combine.  Cover and refrigerate until needed.  Serve alongside cooked chicken.

Helpful Hint

Mangoes aren’t always available, so don’t be afraid to mix it up by using other fruits like peaches or pineapple.




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