Jerk Chicken with Festival & Sautéed Callaloo

About this meal

Spicy, aromatic jerk chicken thighs paired with fluffy plant-based 'festival' (a slightly sweet cornmeal fritter using plant-based milk) and a side of iron-rich sautéed callaloo greens—crafted for a Caribbean lunch that supports weight gain, while reducing anxiety with magnesium-rich greens and anti-inflammatory spices.

Ingredients

• Chicken thighs (bone-in, skin-on) — 400g
• Scotch bonnet pepper — 1 (minced)
• Fresh thyme — 1 tablespoon
• Allspice (pimento) — 2 teaspoons
• Garlic cloves — 3 (minced)
• Ginger (fresh) — 1 tablespoon (grated)
• Green onions — 2 (chopped)
• Lime juice — 2 tablespoons
• Olive oil — 2 tablespoons
• Sea salt — 1 teaspoon
• Black pepper — 1 teaspoon
• All-purpose flour — 1 cup
• Fine cornmeal — ½ cup
• Baking powder — 2 teaspoons
• Coconut sugar — 2 tablespoons
• Pinch of sea salt — 1
• Oat milk (unsweetened) — ¾ cup
• Coconut oil (for frying) — ½ cup
• Callaloo (fresh) — 2 cups, chopped
• Red bell pepper — ½, sliced
• Red onion — ½, sliced
• Scotch bonnet pepper — ½, minced
• Coconut oil — 1 tablespoon
• Garlic — 1 clove, minced
• Fresh thyme — 1 teaspoon

Steps

1. Blend together Scotch bonnet, thyme, allspice, garlic, ginger, green onions, lime juice, olive oil, salt, and pepper to create the jerk marinade.
2. Rub chicken thighs thoroughly with marinade. Marinate for at least 2 hours (preferably overnight).
3. Grill or oven-roast chicken at 200°C (400°F) for 25-30 minutes until cooked through, basting with any leftover marinade for extra flavor.
4. To make the festival: Mix flour, cornmeal, baking powder, coconut sugar, and a pinch of salt. Stir in oat milk until a soft dough forms.
5. Shape the dough into small thumb-sized ovals. Heat coconut oil in a skillet and fry festivals until golden brown, about 4 minutes per side. Drain on paper towels.
6. For the callaloo: Sauté onion, red bell pepper, and garlic in coconut oil. Add callaloo, thyme, and Scotch bonnet. Sauté 4-6 minutes until wilted. Season to taste.
7. Serve jerk chicken atop a plate with festivals on the side and callaloo greens.