Jerk Chicken and Fennel Slaw
Jerk Chicken and Fennel Slaw – Spicy and rich jerk chicken with aniseedy fennel slaw = the perfect combination.
Can you tell when I am putting older pics up? I can..they hurt me in my soul. This one isn’t so bad. I have one that is so bad that I haven’t yet plucked up the courage to put it up. It’s a journey my friends. On the subject of photography journeys, would you like to see some tips or maybe an ebook on food photography?
By the way, I got this idea from a book and for the life of me, I can’t remember which book it was. I have been through ALL of my recipe books to make sure it isn’t lurking in one of the pages. So if you do know who inspired this, do feel free to let me know. I checked Google already. The recipe is divine and I love it so I had to upload it!
Also this is a fairly simple recipe to make. By fairly I mean very. If I must have just chicken for dinner, it needs to be paired with something pretty delicious. This is no exception. It also really helps that it is done really quick and tastes amazing. Think cayenne, cinnamon, cloves, black pepper, all spice, brown sugar combined..yes exactly.
I have a lot of food to make today. Including but not limited to (Yessss..I love when i get to talk like that), 3 types of salads, fresh naan, kebabs, 2 chutneys. Now I am seeing it typed out, it doesn’t feel like there is that much. Maybe I was just being dramatic..
My son has just about had it with me trying to ‘encourage’ him to eat vegetables and has requested unhealthy food on the weekend. Specifically lamb and sausage pie and chocolate cake and mint custard. Both of which my sisters made yesterday. So when I handed him some cabbage, he looked at me with a mixture of disgust and disappointment in his eyes. Looks like, I will have to oblige with said meal, because he has really tried his best with the veggies.
Jerk Chicken and Fennel Slaw
Jerk Chicken and Fennel Slaw - Spicy and rich jerk chicken with aniseedy fennel slaw = the perfect combination.
- 2 lb Boneless, Skinless Chicken Breast Cut into strips
- 2 tsp All Spice
- 2 tbsp Brown Sugar
- 1 flat tsp Cumin
- 1/2 tsp Black Pepper
- 1/4 tsp Cloves
- 1/4 tsp Cinnamon
- 2 tsp dried Ginger
- 1/8 tsp Cayenne Pepper
- Juice 1/2 Lime
- 2 tsp dried Thyme
- 1 tsp Salt
- 1 tbsp Oil
- 150 g Creme Fraiche
- 1 tsp Dijon Mustard
- Juice and Zest 1 Lemon
- 1 tbsp Cider Vinegar
- 1 tbsp Fresh Dill chopped
- 3 Fennel Bulbs thinly sliced
- 1 small Red Onion thinly sliced
- Salt and Pepper
Add all the ingredients apart from the oil to the chicken and marinade for 30 minutes. If you don't have time, skip this bit and go straight to cooking.
Heat a large pan over medium/low heat and add the oil.
Stir in the chicken and cook on 4-5 minutes each side. It may require less/more time depending on the thickness of the chicken.
Combine all the ingredients for the slaw and set aside.
Divide the slaw between 4 plates and top with some of the chicken.