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Jamaican Jerk Chicken Scramble




Source of Recipe


Debbie Tunney from Ann Sather


List of Ingredients




Jamaican Jerk Sauce
# (can be prepared ahead of time) 1/2 cup Ground Allspice
# 2/3 cup Brown Sugar
# 6-8 Garlic cloves
# 4-6 Scotch Bonnet Peppers (or equivalent) seeds and all
# 1 TB ground Thyme, or 2 TB thyme leaves
# 2 bunches Scallions
# 1tsp Cinnamon
# 1/2 tsp Nutmeg
# 3 TBSP soy sauce

Recipe



Combine all in food processor, blend until smooth and refrigerate

#

Mango Salsa
(can be prepared up to 2 days ahead of time)
# 1 ripe mango peeled and chopped
# 1/2 small red onion, diced
# 1/2 cup fresh cilantro
# 1-2 fresh jalapenos, seeded and diced finely
# 1 fresh red plum tomato, diced
# Kosher salt to taste

Combine all ingredients and refrigerate

Preparation
(makes two portions)
# 8 oz. chicken breast marinated in Jamaican Jerk Sauce overnight

* Brown chicken in 2 oz. olive oil and place in preheated 275 degree oven to finish (approximately 15 minutes)
* Let rest for 10 minutes and chop into bight size pieces

# 6 eggs, whipped
# 2 TBSP butter
# Scramble eggs to easy
# Add chopped chicken breast and cook through
# Plate with steamed fresh spinach and top with Mango Salsa