We’ve cooked up something seriously delicious with our friends at Levi Roots!
Meet our Jerk BBQ Chicken Flatbreads with Pineapple Salsa. Think juicy chicken thighs, sweet-spicy jerk sauce, and a zesty salsa that keeps everything crisp, vibrant and ridiculously moreish. We’ve conjured this up in one of our Cast Iron Casserole Dishes and you’re going to want to try it!
Ingredients -
For the chicken + veg:
* 6 skin-on chicken thighs
* 3 mixed bell peppers
* 1 red onion
* 2 cloves garlic
* 2 bottles of Levi Roots Original Reggae Reggae Sauce
* 1 whole lime
For the pineapple salsa:
* 1.5 cups diced fresh pineapple
* ½ red onion, finely diced
* 1 bell pepper, finely diced
* 1 handful chopped coriander (stalks and all!)
* 2 tbsp pickled jalapeños, chopped
* Juice of 1 lime
To serve:
* Flatbreads
* Shredded lettuce
* Sour cream
* Levi Roots Reggae Reggae Tropical Chilli Jam
Method:
1. Chop your peppers, onion and garlic and set aside.
2. In a hot, oven proof casserole dish, sear the chicken thighs skin-side down until browned and crisp. Flip, cook briefly, then remove from the pan.
3. Add your chopped veg to the same pan and cook until softened.
4. Pour in your first bottle of Reggae Reggae sauce and stir through the veggies.
5. Nestle the chicken thighs back into the pan (skin-side up) and pour the second bottle of Reggae Reggae sauce over the top.
6. Chop your lime into small wedges and tuck them around the chicken, pop the lid on and bake at 180°C for 1 hour.
7. Meanwhile, finely dice and mix together all of your salsa ingredients in a bowl and finish with a good squeeze of lime.
To serve:
1. Shred the chicken, remove the lime wedges, and pile everything high onto warm flatbreads.
2. Add lashings of salsa, crunchy lettuce, creamy sour cream and a generous drizzle of Reggae Reggae Tropical Chilli Jam. Sticky, spicy, fresh and seriously irresistible!