Name: Cumin and Lime Jamaican Jerk Chicken with Quinoa and Spiced Vegetables
Total time: 62 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 4 chicken thighs; 2 tbsp jerk seasoning; 1 tbsp olive oil; 1/4 cup pineapple juice; 1 tbsp brown sugar; 1 tbsp soy sauce; 1/4 cup diced pineapple; 1/4 cup cilantro, chopped; Salt to taste; 1 cup quinoa, rinsed; 1 cup mixed vegetables (garnet yam, onion, bell pepper), chopped; 1 tbsp olive oil for roasting; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1 tsp ground cumin; 1 tbsp lime zest

Cumin and Lime Jamaican Jerk Chicken with Quinoa and Spiced Vegetables

Warm cumin notes with bright lime acidity

62 minutes4 servings

Method

Mix cumin into jerk seasoning. 1: during preparation, sprinkle lime zest over chicken before serving.
Preheat oven to 200°C (400°F). Rinse quinoa and cook according to package instructions.
In a bowl, mix jerk seasoning, olive oil, pineapple juice, brown sugar, and soy sauce.
Marinate chicken for 2 hours, then grill or bake at 180°C (350°F) for 25-30 minutes.
In a separate bowl, toss mixed vegetables with olive oil, smoked paprika, and ground cumin. Roast for 20-25 minutes until tender.
Serve chicken over quinoa, topped with roasted vegetables, diced pineapple, and chopped cilantro.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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