avec salade de chou à l’ananas
Ingrédients : Poitrines de poulet • Mélange pour salade de chou (chou rouge, chou vert, carotte) • Oignon rouge • Ananas en morceaux (morceaux d'ananas, sucres (jus d'ananas, concentré de jus d'ananas clarifié), eau, acide ascorbique, acide citrique) • Boulgour (blé) (semoule de blé dur) • Sauce jerk (eau, piments jalapeno verts, vinaigre blanc, ail, épices, sel, huile de soya, jus de citron, amidon de maïs modifié, gomme xanthane, colorant naturel, acide citrique, sorbate de potassium) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Cassonade • Coriandre • Mélange d'épices des caraïbes (épices et herbes, sucres (sucre, cassonade, maltodextrine), sel, poudre d'oignon, poudre d'ail, huile de canola, dioxyde de silicium, acide citrique, oléorésine de paprika).
Allergens
Tags
Poitrines de poulet
2 unit(s)
Mélange d'épices des Caraïbes
6 g
Sauce jerk
2 tbsp
Cassonade
1 tbsp
Salade de chou
170 g
Coriandre
7 g
Mayonnaise
2 tbsp
Oignon rouge
0.5 unit(s)
Coupe d'ananas en cubes
1 unit(s)
Boulgour
0.5 cup
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Preheat the oven to 450˚F.
- Wash and dry all produce.
- In a small bowl, combine jerk sauce and brown sugar.
- To a large bowl, add 1 tsp (2 tsp) jerk-brown sugar mixture. Set aside.
- Pat chicken dry with paper towels. Season with salt, pepper and Caribbean Spice Blend.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add chicken. Sear for 2-3 min per side or until golden.
- Transfer chicken to a parchment-lined baking sheet. Spread remaining jerk-brown sugar mixture all over chicken, then roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Heat a medium pot over medium.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 2-3 min, until onions begin to soften.
- Add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur, then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, strain pineapple, then roughly chop.
- Roughly chop cilantro.
- To the large bowl with reserved jerk-brown sugar mixture, add mayo and pineapple. Stir to combine.
- Add coleslaw cabbage mix, then toss to combine. Season with salt and pepper.
- Slice chicken.
- Fluff bulgur with a fork, then stir in half the cilantro.
- Divide bulgur, chicken and slaw between plates.
- Drizzle any resting liquid from the baking sheet over chicken.
- Sprinkle remaining cilantro over slaw.
If you've opted to get chicken, pat dry with paper towels. Season in the same way the recipe instructs you to season pork.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add chicken. Sear for 2-3 min per side or until golden. Transfer chicken to a parchment-lined baking sheet. Spread remaining jerk-brown sugar mixture all over chicken, then roast in the middle of the oven for 10-12 min, until cooked through.** Follow the rest of the recipe as written.
640
kcal
Calories
23
g
Fat
3
g
Saturated Fat
64
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
47
g
Protein
135
mg
Cholesterol
890
mg
Sodium
0
g
Trans Fat
1200
mg
Potassium
100
mg
Calcium
3
mg
Iron
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