Jerk-Chicken-Tostadas-Recipe

Jerk Chicken Tostadas


Yields2 ServingsDifficultyBeginner
Prep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients

 210 g Diced Chicken Thigh
 1 Honey (sachet)
 2 Jerk Seasoning Pots
 1 Green Pepper
 1 Coriander (bunch)
 2 Vine Tomato
 1 Lime
 1 Sweetcorn (tin)
 12 Tortillas
 1 Desiccated Coconut (sachet)
 1 Sour Cream (pouch)

Instructions

Marinade the chicken
1

Preheat your oven to 220. Pop the diced chicken into a mixing bowl and add a drizzle of oil, the honey and the jerk seasoning. Continue to season with a good pinch of salt. Stir together well and ensure the chicken is coated in all the flavours, then cover with cling film and set aside in the fridge.

Prep Time
2

Halve, then remove the core from the green pepper and chop into small pieces. Roughly chop the coriander. Roughly chop the vine tomato into small chunks. Zest the lime then chop into wedges. Drain and rinse the sweetcorn in a sieve. Lay out the tortillas on a large baking tray in a single layer and drizzle with a little oil. Season with salt then set aside.

Toast the coconut
3

Put a large frying pan on high heat and add the desiccated coconut. Toast, stirring until golden. Be careful not to burn the coconut, keep stirring for 3-4 minutes then tip into a small bowl.

Fry the chicken
4

Wipe out the pan and return to high heat with a drizzle of oil. When hot, add the chicken, and all its marinade and the pepper. Stir-fry until the chicken is browned all over (5-6 minutes). Don't worry about slightly charring the chicken. Once done, add half the sweetcorn, lower the heat and cook for a further 5-6 minutes.

Tostada Time
5

Meanwhile, bake the tortillas on the top shelf of your oven until golden and just crisp (4-5 minutes). Pop the soured cream into a small bowl and stir through half the toasted coconut and half the lime zest. Season with salt and pepper.

In a large bowl, combine the tomato, remaining sweetcorn, half the coriander and a squeeze of lime juice. Season with salt and pepper.

Serve
6

Stir the remaining lime zest through the jerk chicken. Season to taste with salt and pepper, if needed. Pop the tortillas on your plates and top with a helping of the jerk chicken. Add the soured coconut cream and add the tomato salad alongside. Finish with a scattering of the remaining coconut and coriander all over, and the remaining lime wedges.

Notes

Prep the food before turning on the oven, otherwise it will be pre-heating for 10-15 minutes which isn't necessary for simply warming up the tortillas.

Ingredients

 210 g Diced Chicken Thigh
 1 Honey (sachet)
 2 Jerk Seasoning Pots
 1 Green Pepper
 1 Coriander (bunch)
 2 Vine Tomato
 1 Lime
 1 Sweetcorn (tin)
 12 Tortillas
 1 Desiccated Coconut (sachet)
 1 Sour Cream (pouch)

Directions

Marinade the chicken
1

Preheat your oven to 220. Pop the diced chicken into a mixing bowl and add a drizzle of oil, the honey and the jerk seasoning. Continue to season with a good pinch of salt. Stir together well and ensure the chicken is coated in all the flavours, then cover with cling film and set aside in the fridge.

Prep Time
2

Halve, then remove the core from the green pepper and chop into small pieces. Roughly chop the coriander. Roughly chop the vine tomato into small chunks. Zest the lime then chop into wedges. Drain and rinse the sweetcorn in a sieve. Lay out the tortillas on a large baking tray in a single layer and drizzle with a little oil. Season with salt then set aside.

Toast the coconut
3

Put a large frying pan on high heat and add the desiccated coconut. Toast, stirring until golden. Be careful not to burn the coconut, keep stirring for 3-4 minutes then tip into a small bowl.

Fry the chicken
4

Wipe out the pan and return to high heat with a drizzle of oil. When hot, add the chicken, and all its marinade and the pepper. Stir-fry until the chicken is browned all over (5-6 minutes). Don't worry about slightly charring the chicken. Once done, add half the sweetcorn, lower the heat and cook for a further 5-6 minutes.

Tostada Time
5

Meanwhile, bake the tortillas on the top shelf of your oven until golden and just crisp (4-5 minutes). Pop the soured cream into a small bowl and stir through half the toasted coconut and half the lime zest. Season with salt and pepper.

In a large bowl, combine the tomato, remaining sweetcorn, half the coriander and a squeeze of lime juice. Season with salt and pepper.

Serve
6

Stir the remaining lime zest through the jerk chicken. Season to taste with salt and pepper, if needed. Pop the tortillas on your plates and top with a helping of the jerk chicken. Add the soured coconut cream and add the tomato salad alongside. Finish with a scattering of the remaining coconut and coriander all over, and the remaining lime wedges.

Jerk Chicken Tostadas