Winner of third place in the 45th National Chicken Cooking
Yield: 4 servings
1 lb boneless, skinless chicken thighs
2 Tbs dry jerk seasoning
2 Tbs butter
2 Tbs salad oil
2 cups shredded sweet potato
2 Tbs finely chopped red onion
1/4 tsp salt
1/8 tsp cayenne pepper
1/3 cup flour
1 egg, slightly beaten
1 bottle (12 oz.) mango chutney
1 fresh mango, diced
2 Tbs chopped fresh Italian parsley
Rub chicken thighs with jerk seasoning.
In oven-proof pan, place butter and salad oil over medium-high heat.
Add chicken and cook about 2 minutes on each side to brown.
Place pan in 350ºF oven and cook about 45 minutes or until chicken
is fork-tender. Remove chicken and shred.
In large bowl, place sweet potato, onion, salt, cayenne pepper, flour
and egg; stir to mix well.
Spray frypan and place on medium heat. Spoon in sweet potato mixture,
tablespoons at a time, to make small pancakes. Keep pancakes warm while completing
Top pancakes with shredded chicken and small dollop of chutney; place
additional pancake on top of chicken.
Remove pancake stacks to serving plates and garnish each with diced
mango and parsley. Pierce each stack with rosemary sprig.
Recipe created by Linda Miranda of Wakefield, Rhode Island
Recipe courtesy of the National Chicken Council
Serving Size 1 serving
Calories from Fat 185 (40%)
% Daily Value*
25%Total Fat 16g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 8g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.