Jerk Chicken with Mado's

Jerk Sauce Ingredients:

  • 1 onion, chopped coarsely
  • 1/2 cup green onion, chopped
  • 2 cloves garlic
  • 1 tsp fresh ginger, minced or grated
  • 1 tsp sea salt
  • 2 tsp fresh thyme
  • 2 Tbsp ground allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp black pepper
  • 1 Tbsp tamari or soy sauce coconut aminos
  • 1 Tbsp lime juice
  • 1 hot pepper (scotch bonnet, jalapeño, etc)


Stir-fry Ingredients:

  • 2 chicken breast (or prawns), cut into strips
  • Sea salt and black pepper
  • 2 Tbsp coconut oil, divided (or preferred cooking oil)
  • 1 small sweet potato, peeled and thinly sliced
  • 1 cup collard greens, ribs removed, thinly sliced
  • 1 cup each broccoli and cauliflower florets
  • Juice of 1 lime
  • Fresh cilantro, chopped (optional)
  • Piles of Mado’s Hot Pepper Sauce, to taste



  1. Blend sauce ingredients in a food processor until smooth. Season the chicken breast with salt and pepper.
  2. Heat 1 Tbsp coconut oil in a wok and brown chicken pieces until no longer pink inside.
  3. Remove chicken pieces and add the remaining coconut oil. Add vegetables and cook, stirring, until tender-crisp, about 5 minutes. (Add a little water if they stick a lot.)
  4. Add chicken and jerk sauce and stir 1 minute, until heated through.
  5. Remove from heat. Season again, if needed. Squeeze lime juice over everything and sprinkle with cilantro.
  7. Serve with rice, quinoa, cauliflower rice, or on its own.

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