Chicken pieces smothered in a rich and spicy Jamaican Jerk sauce, topped with ripe pieces of mango, juicy pomegranate seeds and all wrapped up in a soft flour taco.
Autumn is here
Its finally time to say good bye to summer and get on with all things autumnal. I have already turned my thoughts to pumpkin recipes, bonfire night treats, roasted chestnuts and all things spooky just in time for Halloween. My latest recipe is one that looks quite summery but is actually the perfect opening to my range of autumnal food flare.
First and most importantly this recipe calls for a homemade jerk – a rich, spicy and sweet Jamaican sauce that has a deliciously dark reddy-brown autumnal colour and every helping warms you right through.
Then we have the pomegranate! And I do find this fruit rather autumnal with its bright red, jewel like pods of sweet-sharp juice, which complement the spicy jerk sauce perfectly. Traditionally, the pomegranate is seen as a Christmas time treat – and pomegranates still appear on festive decoration. However, I much prefer my pomegranates mixed in with my pumpkins and squashes.
How to make Jerk chicken tacos
Putting the tacos together
Ive been a fan of jerk chicken for many years and over this time I’ve made many different versions – some more complex than others. I finally settled on this version as my most favourite and most easiest. The basis for my perfect sauce is: shallots, garlic, soy sauce, brown sugar, spices, lime juice and dried thyme. I find that using a hand blender is the best way to blitz all the ingredients into a smooth paste. Its so much easier and tidier than a food processor or blender.
Finished off with sweet chunks of mango, a refreshing sprinkle of coriander leaves and a drizzle of coconut dressing . . . this recipe really does take chicken night to a whole new level.
So why the tacos? ok so usually jerk chicken is served with coconut rice and beans – which is very nice and I’ve often used rice and beans as a side to this dish. However, theres so many great things going on here – the chicken, the jerk, the coconut dressing, the mango, the pomegranate, the fresh coriander – it seems like such a waste to not scoop all this up in one go and carefully wrap into a soft flour taco.
But of course, if you still fancy the coconut rice – then why not go for the burrito option!?? 🙂
For more chicken burrito inspiration check out my chipotle chicken burritos here.
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #whatsfordinner? hosted by TheLazyGastronome, #CookOnceEatTwice hosted by seachingforspice, and #recipeoftheweek hosted by aMummyToo.