Jamaican Jerk Chicken Loaf
Source of Recipe
the web
Recipe Introduction
Serves: 6
List of Ingredients
1 1/2 pounds ground chicken
1 cup cooked white rice
1 cup rinsed and drained canned black beans
1 cup thinly sliced scallions
1/2 cup firm white bread crumbs
2 tablespoons lime juice
1 tablespoon seeded and minced fresh or pickled -- up to 2
-- jalape�o
peppers
3 cloves garlic -- minced
2 teaspoons grated lime peel
2 tablespoons chopped fresh thyme -- or 2 teaspoons
-- dried
2 tablespoons chopped fresh sage -- or 1 1/2 teaspoons
-- dried
1 teaspoon salt
3/4 teaspoon ground allspice
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1 egg
3 tablespoons jalape�o jelly
Recipe
1. Preheat the oven to 350 degrees F. In a large mixing bowl, use your hands to gently but thoroughly combine the ground chicken, rice, beans, scallions, bread crumbs, lime juice, jalape�os, garlic, lime peel, thyme, sage, allspice, cayenne, cinnamon and egg. 2. In a 13-by-9-inch baking pan, shape the mixture into a 9-by-5-inch loaf, or pat it into a 9-by-5-inch loaf pan, smoothing the top. In a small saucepan or in a microwave oven, heat the jelly until melted, then spread it over the top of the loaf. 3. Bake until the loaf is firm, the top is richly browned and a meat thermometer inserted into the center of the loaf registers 160 degrees F, about 1 hour. Let the meatloaf stand in the pan for 10 minutes before slicing to serve. Leftovers Make sandwiches on Italian bread spread with mayonnaise mixed with a little jalape�o jelly. Add shredded lettuce or sprouts.
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