Jamaican Jerk Chicken, Fried Plantain and Coconut Fried Quinoa with Macadamia Nuts.
This Jamaican jerk chicken with coconut-fried quinoa is vibrant and slightly spicy, with caramelized fried plantains, juicy pineapple, and crunchy toasted macadamia nuts. It comes together on the stovetop in about 50 minutes, making a colorful weeknight dinner that reheats well.
Equipment
- medium pot
- medium bowl
- large skillet or wok
- fork
- spatula or wooden spoon
- paper towels
Ingredients
- 1 cup quinoa
- 1 cup coconut milk
- 1 cup water
- 2 plantains ripe, sliced into rounds
- 1/2 cup coconut oil divided
- 1 pound chicken breast cut into bite size chunks (or use 1 pound shelled shrimp)
- 2 teaspoons curry powder spicy
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 tablespoon ketchup
- 1 tablespoon molasses
- 1 tablespoon ginger fresh, grated
- 2 cloves garlic minced or grated
- 2 red bell peppers diced (or 1 orange and 1 red pepper)
- 1 banana pepper chopped
- 1/2 cup pineapple fresh, diced
- 2 eggs slightly beaten
- 3 tablespoons orange juice fresh
- 1/4 cup soy sauce use reduced sodium for less salt
- 1 lime juiced
- 1/4 cup unsweetened coconut toasted (optional)
- 1/2 cup cilantro fresh, chopped
- 4 green onions chopped
- 1/2 cup macadamia nuts roasted
Instructions
- Make the quinoa: in a medium pot combine the coconut milk and water and bring to a low boil. Add the quinoa, stir, cover, reduce heat to the lowest setting, and cook on low for 20-25 minutes. After 20 minutes remove the lid, fluff the quinoa with a fork, and set aside.
- Marinate the chicken: in a medium bowl add the chicken, curry powder, cayenne pepper, cinnamon, ketchup, and molasses. Toss well to coat and set aside.
- Heat oil: in a heavy large skillet or wok melt 1/4 cup coconut oil over medium-high heat, making sure the oil covers the bottom of the pan; add more oil if needed.
- Fry the plantains: when a drop of water sizzles in the oil, add the plantain slices and cook until the bottom is golden brown, about 2-3 minutes. Flip and brown the other side until slightly caramelized, another 2-3 minutes. Remove to paper towels to drain and set aside.
- Sear the vegetables and pineapple: if needed, add 1 tablespoon more coconut oil to the skillet. Add the red bell peppers, banana pepper, and pineapple and cook 3-5 minutes until the red pepper is seared and the pineapple is slightly caramelized. Add the garlic and ginger and toss about 30 seconds, taking care not to burn. Remove the vegetables and pineapple to a plate.
- Cook the chicken and eggs: add another tablespoon of oil to the pan and add the chicken in a single layer. Stir-fry the chicken 5-6 minutes until crisped and cooked through, then remove to the plate with the vegetables. If needed add another tablespoon of coconut oil, then add the beaten eggs, season with pepper, and stir constantly until almost set but still moist. Transfer the eggs to a bowl and break up with a wooden spoon or spatula.
- Fry the quinoa: add 1 more tablespoon of oil to the pan and add about half the quinoa, tossing to coat; then add the remaining quinoa and toss again. Cook about 3 minutes, tossing often, until warmed through.
- Finish and garnish: add the orange juice, soy sauce, and lime juice to the quinoa and toss. Cook another 3 minutes until the quinoa has browned slightly. Add the cooked vegetables, pineapple, and chicken back into the pan and cook until heated through. Remove from heat and toss in the toasted coconut (if using), roasted macadamia nuts, and chopped cilantro; garnish with chopped green onions.
Notes
Swap the chicken for 1 pound shelled shrimp if desired. Use reduced-sodium soy sauce to lower salt. Toast the unsweetened coconut before adding for extra crunch, and use ripe plantains for best caramelization.