Jerk Chicken Thighs with Papaya

Charmaine Lu -
  • 4 red chicory, sliced
  • 4 chicken thigh fillets, skin and bone removed
  • 3 tsp oil
  • 1 lime, half juiced, half cut into wedges
  • 1 tsp jerk spice
  • 2 tsp oregano
  • 2 tsp redcurrant jelly
  • 2 tsp white wine vinegar
  • 1 papaya, chopped
  • 1 avocado, chopped
  • Open out the chicken thighs and place in a bowl with 1 tsp of oil, the jerk spices, the lime juice and oregano. Stir well to coat, then griddle for 10 mins, turning once. Set aside, and griddle the chicory slices until char-lined and softened.
  • Meanwhile, place the remaining oil and redcurrant jelly in a salad bowl and mix well. Add the avocado, papaya and chicory leaves, then chop the chicken and add to the salad, then toss everything together. Squeeze over some more lime juice, then serve while still warm.
12 mins
2 serving