🍽️ Jamaican Chicken Thighs with Pineapple Salad

Name: Jamaican Chicken Thighs with Pineapple Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g small onions (3 small onions); 40 g ginger (1 piece); 3 green chili peppers; 1 lime; 1 tsp ground allspice; 0.5 tsp dried thyme; nutmeg; 1 tsp cinnamon; ground cloves; 1 tbsp rapeseed oil; 2 tbsp soy sauce; salt; pepper; 1200 g chicken drumsticks (4 chicken drumsticks); 1 kg pineapple (1 pineapple); 125 g red onion (3 red onions); 3 sprigs Thai basil; 3 sprigs basil; 0.5 lemon; 2 tbsp agave syrup; 2 tbsp olive oil

642 kcal · 30 min · 4 servings

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Ingredients

100 g small onions (3 small onions)
40 g ginger (1 piece)
3 green chili peppers
1 lime
1 tsp ground allspice
0.5 tsp dried thyme
nutmeg
1 tsp cinnamon
ground cloves
1 tbsp rapeseed oil
2 tbsp soy sauce
salt
pepper
1200 g chicken drumsticks (4 chicken drumsticks)
1 kg pineapple (1 pineapple)
125 g red onion (3 red onions)
3 sprigs Thai basil
3 sprigs basil
0.5 lemon
2 tbsp agave syrup
2 tbsp olive oil

Instructions

1. Peel the onions and cut them into coarse chunks.
2. Peel the ginger and chop it roughly.
3. Halve the chili peppers, remove the seeds, and rinse them.
4. Squeeze the lime to extract the juice.
5. Add the ginger, chili, allspice, thyme, grated nutmeg, cinnamon, ground cloves, rapeseed oil, soy sauce, 2 tablespoons of lime juice, and salt and pepper to the food processor.
6. Blend the mixture until smooth.
7. Wash the chicken thighs and pat them dry.
8. Pierce the thighs several times with a sharp knife or a fork.
9. Toss the thighs in the marinade in a bowl.
10. Cover the bowl with cling film and let the chicken marinate for at least 4 hours.
11. Peel the pineapple and cut it into quarters.
12. Remove the tough core from the pineapple quarters.
13. Cut the pineapple flesh into cubes.
14. Peel the red onions and slice them into thin strips.
15. Wash the basil stems and shake off excess water.
16. Pluck the basil leaves from the stems.
17. Slice the basil leaves into very thin strips.
18. Squeeze the lemon.
19. Mix the pineapple cubes, red onions, basil, agave syrup, 2 tablespoons of lemon juice, and olive oil.
20. Let the salad sit for 30 to 60 minutes.
21. Season the salad to taste with salt and pepper.
22. Place the chicken thighs skin-side up on a baking sheet, greased if necessary.
23. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
24. Bake the chicken thighs for 40 minutes.
25. Serve the chicken pieces with the pineapple salad.

Nutrition per serving

kcal: 642
Protein: 58 g · Fett/Fat: 30 g · Carbs: 30 g