Go Back
Caribbean Fonio with Jerked Chicken and Mango displayed on a blue table.

Caribbean Fonio with Jerked Chicken and Mango

Cooked with coconut milk and brightly colored veggies, fonio makes a light and luscious bed for spicy jerked chicken.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Servings 4

Ingredients
  

Jerk Chicken

  • 1/2 small scotch bonnet or habanero chile or a jalapeno for a milder jerk 1/4 cup yellow onion, chopped
  • 1 large scallion chopped
  • 1 tablespoon fresh thyme divided
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole allspice
  • 2 teaspoons fresh ginger chopped
  • 1/4 teaspoon nutmeg grated
  • 2 tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • 4 boneless chicken breast halves
  • Olive oil

Fonio

  • 1/2 cup water
  • 1 15 ounce can coconut milk 1 tablespoon coconut oil
  • 1 small carrot diced
  • 1 small red bell pepper chopped
  • 4 large scallion chopped, reserve the greens for garnish 2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1 cup fonio
  • 1 small mango peeled, seeded and chopped
  • 2 teaspoons fresh lime juice

Instructions
 

  • Place the chile, onion, scallion, 1 teaspoon fresh thyme, salt, peppercorns, allspice, ginger, nutmeg, white wine vinegar and soy sauce in a blender. Secure the lid and blend on high until the spices are ground and the mixture is smooth. Puree the sauce ingredients in a blender to a smooth paste. Scrape out into a gallon zip-top bag or a storage container large enough to hold the chicken breasts.
  • Cut 4 slashes in each chicken breast, across the grain, so the marinade can penetrate into the meat. Marinate the chicken in the jerk sauce overnight. Take out and drain any extra sauce off, then lightly coat with olive oil. If you can, use wood chips to smoke the chicken on the grill. Grill over indirect heat to slow cook, or bake in a 400 degree oven for 20-25 minutes, or until the chicken registers 160 F when you insert an instant-read thermometer in the fattest part of a breast.
  • In a measuring cup, combine the water and coconut milk, reserve. In a 2 quart pot, place the coconut oil and put the pot over medium-high heat. Let the oil heat for a few seconds, then add the carrot, bell pepper, the whites of the scallions, and the reserved 2 teaspoons fresh thyme. Stir until the vegetables starts to sizzle, then lower the heat and cook for 10 minutes on low. Add the coconut milk mixture and bring to a full boil. Quickly stir in fonio, cover, take off the heat and let stand for 5 minutes. Uncover and fluff the fonio with a fork.
  • Chop the mango and toss with the fresh lime juice just before serving.
  • Serve about 3/4 cup fonio with each chicken breast and spoon chopped mango over the chicken.