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Print this Recipe    Jerk Rollups

Jerk Chicken Roll-ups w/Mango-Pineapple-Habanero Chutney

1 cup coarsely chopped white onion
3-4 (1/3 cup) chopped green onion (including the green parts)
1 tbsp ground allspice
1 tbsp dried thyme leaves
2 tsp chopped fresh sage (optional)
1/2 tsp each ground cinnamon, nutmeg, and coriander
1/4 c each white wine vinegar and soy sauce
1 tbsp olive oil
Juice of one lime
1-3 Chili peppers (I used 2 habaneros, but it works well with jalapenos, too)
1/2 tsp freshly cracked black pepper
salt to taste
4 boneless chicken breast halfs, sliced into 3/4" strips
2 cans black beans, not drained
2 tsp ground cumin
cooked white rice
10-inch flour tortillas

1 large, ripe mango
1 cup fresh pineapple, cubed
1/2 cup cilantro, chopped
3-4 chili peppers (again, I used habaneros, but jalapenos work)

Blend the onions, spices, and liquids, and chilis in a food processor
or blender until an even, thick paste consistency (a 'slather') is
reached. Salt to taste. In a large bowl, cover the sliced chicken
breasts with the paste and mix to evenly coat the meat. Cover with
cellophane wrap and refrigerate at least 8 hours, preferably 24.

Peel the mango and remove the flesh from the large pit. Try to
get at least 1 cup of flesh. Cube. Combine the cubed mango with
the rest of the ingredients in a food processor and blend on high
until smooth. Refrigerate 8 hours or overnight.

Preheat the broiler. Set the jerk by searing the meat in a non-stick
saute pan over high heat, 30-45 seconds per side. Place the seared
strips on a foil-lined cookie sheet or large broiler pan and broil,
turning once, for 8-10 minutes or until browned and cooked through.
Let cool, then chop coarsely. Puree the black beans with the cumin
in a blender or food processor. Heat the puree in a sauce pan over
medium-low heat until warmed through. Let cool to room temperature
(should be a thick, spreadable paste). Place 5-6 tortillas between
two damp paper towels and heat in microwave for 30-45 seconds (or
warm them in the oven, I guess). To assemble, spread 1-2 tbsp of
the black bean paste over a tortilla, leaving a 3/4-inch border
around the edge. Spread 2-3 tbsp of rice over the bean paste, and
add about half a breasts' worth of the chopped jerk chicken (3-4
strips). Fold the sides over and roll the bottom up (directions
usually can be found on the tortilla package). Secure with
toothpick(s). Serve 2 for dinner portions, 1 sliced in half for
lunch, or sliced in 4 for appetizers, with the chutney on the side
for dipping.

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