official-jerk-chickenPALEO JERK CHICKEN


Serves 3-4

1-1/2 lbs boneless, skinless chicken thighs
1 tsp freshly ground black pepper
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 tsp ground cumin
1 tsp dried thyme (** or 1/2 teaspoon ajwain seeds)
1/4 tsp garlic powder
1 tsp bright red paprika
1/2 tsp salt
3 Tbsp olive oil, divided


1. Preheat the oven to 350 F.
2. In a small bowl, mix together the spices. Set aside.

3. Cut each chicken thigh into 1-inch segments and place into a separate bowl.

4. Add the spice mix along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes.

5. Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken.

6. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside.
7. Place chicken pieces into a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 – 10 minutes or until the chicken is cooked.

8. Enjoy while hot or remove from hot baking dish to maintain moisture for eating later.


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