Spice-ly marinated with McCormick Culinary® Cinnamon, Ground, McCormick Culinary® Nutmeg, Ground, McCormick Culinary® Sea Salt Mediterranean Fine Grind and Lawrys® Smoky Chile and Cumin Rub, this chicken is served in a halved coconut with coconut water-cooked basmati rice and a coconut flesh garnish. Hot meets refreshing; add it to your menu today.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.
Yield: 1 Servings
INGREDIENTS
Smoky Cumin Rubbed Jerk Chicken with Mango and Coconut
- 2 ea. Chicken thighs
- 1 cup Lawrys® Smoky Chile and Cumin Rub
- 1 tsp. Jamaican allspice
- 2 tsp. McCormick Culinary® Cinnamon, Ground
- 1 tsp. McCormick Culinary® Nutmeg, Ground
- 2 tsp. McCormick Culinary® Sea Salt Mediterranean Fine Grind
- 1 cup Orange Juice
- 1 tbsp. Soy sauce
- 1 tbsp. Cilantro
- 1 ea. Mango, diced
- 1 ea. Lime, juiced
Basmati Rice
- 1 cup Basmati rice
- 2-4 cups Coconut water
- 1 tsp. McCormick Culinary® Sea Salt, Mediterranean Fine Grind
Garnish
- 1 ea. Coconut, halved
- ½ cup Coconut flesh
INSTRUCTIONS
For the Basmati Rice:
- Boil the basmati rice in 2-4 cups of coconut water with a teaspoon of McCormick Culinary® Sea Salt, Mediterranean Fine Grind. Once cooked, set rice aside and keep warm.
For the Smoky Cumin Rubbed Jerk Chicken with Mango and Coconut:
- Mix all ingredients and marinated chicken.
- Sauté until cooked and cube.
- Toss with Basmati rice, cilantro, diced mango and lime juice.
For Serving:
- Halve the coconut and place rice and jerk chicken. Garnish with coconut flesh.
For more flavorful inspiration, visit: www.mccormickforchefs.com
