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–+ servings

Jerk Chicken and Fennel Slaw

Jerk Chicken and Fennel Slaw - Spicy and rich jerk chicken with aniseedy fennel slaw = the perfect combination. 
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Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch
Cuisine Jamaican
Servings 4

Ingredients
  

Jerk Chicken

  • 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

Fennel Slaw

  • 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

Instructions
 

Jerk Chicken

  • 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.

Fennel Slaw

  • Combine all the ingredients for the slaw and set aside.

Assemble

  • Divide the slaw between 4 plates and top with some of the chicken.
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