Name: Jerk Chicken Roll ups W/mango pineapple habanero Chutney
Ingredients: 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 can 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)

Jerk Chicken Roll ups W/mango pineapple habanero Chutney

Ingredients

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 tsps 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 tsps 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)

Instructions

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.