Jerk Chicken Rasta Pasta with Mango Salsa

Ingredients

• 12 Boneless, skin-on chicken thighs
• 3 Limes (For washing the chicken)
• 1 tbsp Ground black pepper
• 1 tbsp Whole pimento (allspice)
• 1 tbsp Mixed peppercorns
• 1 tbsp Dried red chilies
• 1 tbsp Paprika (Heaped)
• 1 tbsp Bouillon (Heaped; type not specified)
• 3 Dried bay leaves
• 0.5 Red onion (Roughly chopped, for jerk chicken blend)
• Fresh thyme (A few sprigs)
• Fresh rosemary (A few sprigs)
• 1 Scotch bonnet pepper (For jerk chicken blend)
• 3 Spring onions (Roughly chopped, for jerk chicken blend)
• Coriander (Large handful)
• 1 tbsp White vinegar
• 1 tbsp Browning liquid (Product type not specified)
• 1 Lime juice (Juice of 1 lime, for jerk chicken blend)
• 1 tbsp Olive oil (For the pasta sauce)
• 3 Bell peppers (All colors)
• 1 Red onion (Sliced, for pasta sauce)
• 4 Spring onions (Sliced, for pasta sauce)
• 250 ml Heavy cream
• Gruyère cheese (Large handful; source spelling: “gruyereu”)
• Mozzarella (Small pinch, grated)
• 1 tbsp Jerk chicken dry spice mix (Reserved from the dry spice mixture)
• 700 g Tagliatelle (Fresh; cook according to package instructions)
• 2 Mangoes (Cubed)
• 0.5 Scotch bonnet pepper (Deseeded and sliced, for mango salsa)
• 3 Spring onions (Green ends only, for mango salsa)
• Baby tomatoes (A handful, halved)
• 1 tsp Salt (The source gives 1 tsp salt / sugar / olive oil; the shared amount is recorded for each)
• 1 tsp Sugar (The source gives 1 tsp salt / sugar / olive oil; the shared amount is recorded for each)
• 1 tsp Olive oil (For mango salsa; the source gives 1 tsp salt / sugar / olive oil)
• 1 Lime juice (Juice of 1 lime, for mango salsa)
• Red bell pepper (Cubed for garnish; amount not specified, likely taken from the listed peppers)
• Spring onions (For garnish; amount not specified, likely taken from the listed spring onions)
• Pasta cooking water (½ ladle, reserved from cooking the pasta)

Steps

1. 1

   Prepare the mango salsa by adding the cubed mango, deseeded and sliced Scotch bonnet, green ends of the spring onions, halved baby tomatoes, salt, sugar, olive oil, and lime juice to a bowl. Mix to combine and set aside.

2. 2

   Put the black pepper, whole pimento, mixed peppercorns, dried red chilies, paprika, bouillon, and dried bay leaves in a pestle and mortar. Break the spices down.

3. 3

   Transfer the prepared jerk chicken spices and the chopped red onion, thyme, rosemary, Scotch bonnet, chopped spring onions, coriander, white vinegar, browning liquid, and lime juice to a blender. Blitz to make the jerk chicken blend.

4. 4

   Wash the chicken thighs with the three limes. Add the dry spices and jerk chicken blend to the chicken, reserving 1 tablespoon of the dry spice mixture for the pasta sauce.

5. 5

   Marinate the chicken for 48 hours if possible, or for as long as you can.

6. 6

   Cook the marinated chicken on a barbecue or in an air fryer until cooked through.

7. 7

   Cook the fresh tagliatelle according to its package instructions. Reserve ½ ladle of pasta cooking water before draining.

8. 8

   Heat the olive oil in a pan. Add the sliced red onion and peppers and cook for a few minutes, until softened.

9. 9

   Add the heavy cream to the pan and cook for a few more minutes, until the sauce thickens.

10. 10

    Add the grated Gruyère and mozzarella, along with 1 tablespoon of the reserved dry spice mix. Stir them into the sauce.

11. 11

    Pour in ½ ladle of pasta water to loosen the sauce.

12. 12

    Add the cooked tagliatelle and mix until coated in the sauce.

13. 13

    Serve with the cooked jerk chicken, mango salsa, cubed red pepper, and spring onion garnish.

Notes

The source gives both barbecue and air-fryer options but no temperature or cooking time. It does not specify the type of bouillon or browning liquid, the amounts for the handfuls/pinches, or whether the chicken is served separately or mixed into the pasta. It also lists a tablespoon of olive oil for the salsa, although the method does not restate it. The method's cheese wording is unclear (“frustrate cheese”); Gruyère and mozzarella are taken from the ingredient list.

Nutrition per serving

• Caribbean
• main
• pasta
• jerk chicken
• spicy
• marinated
• air fryer
• barbecue