Shereen Thompson-Spurgeon served up tasty Jamaican style jerk chicken dumplings (jackfruit for a veggie option) with pineapple and mango salad\/salsa on Saturday Kitchen.<\/p>\n
The ingredients for the dumpling dough are: 240g self-raising flour, plus extra for dusting, 60g cornflour, 50g caster sugar, 1 tsp smoked paprika, 60g plain flour, for dusting, 1 tsp garlic powder, 1 tsp onion powder, 40g vegetable butter and 1 tsp salt.<\/p>\n
For the marinated chicken: 1 medium onion, finely chopped, 8 garlic cloves, finely chopped, 45g fresh ginger, peeled and finely chopped, 3 springs fresh thyme, 2 spring onions, chopped, 1\u20132 Scotch bonnet chillies, chopped, 2 tsp pimento seeds, 1 small bunch dried thyme, 1 small bunch fresh oregano, leaves only, 1 tsp fresh rosemary, chopped, 50g browning, 1 tbsp soft dark brown sugar, 110ml vegetable oil, 60ml apple cider vinegar or lemon juice, 4 boneless, skinless chicken thighs, 2 tsp black pepper and 1\u00bd tsp salt.<\/p>\n
To assemble the dumplings: 1 plantain, chopped into 1\u20132cm dice and deep-fried, 2 free-range eggs, 150g polenta, For the sauce, 250g tomato pur\u00e9e or good-quality ketchup, 100g caster sugar, 60ml white wine vinegar, 1 tbsp molasses, 50ml liquid smoke, \u00bd tsp onion powder, \u00bd tsp nutmeg and 1 Scotch bonnet chilli, deseeded, or pepper sauce.<\/p>\n
For the jerk jackfruit: 3 tbsp olive oil, 4 red onions, finely chopped, \u00bd tbsp honey, or to taste, 1 tin green jackfruit, drained and chopped, 3 tbsp wet all-purpose jerk seasoning (made as above), 1 tsp liquid smoke, 400g tin chopped tomatoes, \u00bc tsp black pepper and 1 tsp sea salt.<\/p>\n
For the salsa salad: 1 sweet whole pineapple, chopped, 2 mangoes, chopped, 1 medium cucumber, chopped, 1 medium red onion, chopped, 1 red pepper, chopped, 2 tbsp chopped fresh coriander, 50ml lime juice, plus some zest, \u00bd Scotch bonnet chilli, seeds removed, 1 tsp sugar (optional) and 1 tsp salt.<\/p>\n