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Jamaican Jerk Chicken – Version #2

Roasted w/ baby purple potatoes; and red cabbage salad w/ granny smith apples, shallots, and tarragon vinaigrette. I like this version more than version #1. The potatoes get deliciously flavored by the chicken drippings, and the shallots in the cabbage salad are milder than the white onion I used in the first version. The rest of the recipe is the same. Some of the benefits of using a vinaigrette rather than a creamy salad dressing are: it’s lighter on hot summer days, the acidity keeps the apples from browning, and it softens the cabbage. In fact, the salad tasted even better after a few days in the fridge!

jerk chicken version #2

cabbage salad



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