Dinner

Jerk-Spiced Chicken Thigh with Charred Pineapple, Black Rice & Coconut-Lime Crema

Name: Jerk-Spiced Chicken Thigh with Charred Pineapple, Black Rice & Coconut-Lime Crema
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (8 oz each); 3 scallions, chopped; 2 tbsp fresh thyme leaves; 1 Scotch bonnet pepper, seeded and chopped; 1 tbsp ginger, chopped; 2 garlic cloves, minced; 2 tbsp soy sauce; 1 tbsp lime juice; 2 tsp ground allspice; 1 tsp ground cinnamon; ½ tsp black pepper; ¼ tsp red pepper flakes; 2 tbsp neutral oil; 1 cup black rice (forbidden rice); 2 cups chicken or vegetable stock; 1 fresh pineapple, cut into ½-inch-thick rings; 1 tbsp coconut oil; sea salt to taste; ½ cup coconut cream; juice of 1 lime; 2 cloves garlic, thinly sliced; 2 tbsp crispy fried garlic chips (store-bought or homemade); fresh cilantro (for garnish); lime wedges (for serving)

Bone-in, skin-on chicken thighs marinated in a complex jerk paste of allspice, Scotch bonnet, thyme, and ginger, seared skin-side down until the skin is crackling and the meat tender, served over nutty black rice and topped with charred caramelized pineapple, finished with a silky coconut-lime crema and crispy garlic chips. A dish that sings with Caribbean soul and sophistication.

1467calper serving 49gprotein 150gcarbs 80gfat 20min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this