7 Ways
By Jamie Oliver
Jerk spiced chicken in a bun
Creamy slaw, charred pineapple & pickled scotch bonnet chilli
15 mins
Not Too Tricky
serves 2
Recipe From
Ingredients
1 fresh Scotch bonnet or red chilli
1 x 150g skinless chicken breast
1 heaped teaspoon jerk seasoning, plus extra for sprinkling
olive oil
1 x 220g tin of pineapple rings in juice
red wine vinegar
1 carrot
¼ of a white cabbage (150g)
2 heaped tablespoons natural yoghurt
2 large soft buns
Method
- Halve, deseed and finely slice the Scotch bonnet chilli, place it in a sieve and run cold water over it to start softening the kick.
- Put a griddle or large non-stick frying pan on a high heat.
- Carefully cut the chicken breast in half through the middle to give you two thin flat pieces, stabbing it a few times with the knife – this will help the flavour to penetrate. Toss them with the jerk seasoning and 1 tablespoon of olive oil until well coated.
- Cook the chicken in the hot pan for 5 minutes, turning halfway. Char the pineapple rings alongside, reserving the juice.
- Put the pineapple juice and chilli in a bowl and mix with a small pinch of sea salt and 1 tablespoon of red wine vinegar.
- Scrub the carrot, then coarsely grate with the cabbage. Mix the veg with the yoghurt and a splash of liquor from the chilli, then season to perfection to make a slaw.
- Stack the chicken and pineapple on one side of the pan, then halve and quickly toast the buns.
- Halve the cooked chicken and layer up in the buns with the slaw, pineapple, a little pickled chilli (it’s hot!), and an extra sprinkling of jerk seasoning. Pat, squeeze and enjoy.
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