Jamaican Jerk Chicken with Fresh Zucchini Noodles & Fennel Celeriac Mash
Jamaican Jerk Chicken with Fresh Zucchini Noodles and Fennel Celeriac Mash
2 lbs. boneless, skinless chicken breasts
1 Tbs. Jamaican jerk spice rub
2 large zucchini, “noodled” with a spiralizer or simply shaved into thin strips with a veggie peeler
1 Tbs. extra virgin olive oil
1 large celeriac bulb, peeled and chopped
1 large fennel bulb, chopped
2 tsp. lemon salt
freshly ground pepper
Preheat the grill to medium heat. Rub the spice mixture all over the breasts, liberally coating and creating quite a crust.
Grill on low heat, flipping once, after about 6-8 minutes. The key to cooking chicken is low and slow – you want it to remain moist. Once the juices run completely clear from the breasts, remove from heat and allow to rest.
Meanwhile, toss the noodled zucchini in about half the oil and season with a bit of salt and pepper.
Finally, in a large pot of water, bring the celeriac and fennel to a rolling bowl. Cook until soft. Drain, transfer to a high-speed blender, adding salt and remaining oil, and process into an ultra-smooth mash.
Slice or cube the jerk chicken and serve alongside one stack of behaving noodles and another stack of pleasant and most pleasing mash.
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