Reconstructed MAGGI® Jerk Chicken

Potato Crust & Filling:

• 1.  In a medium bowl, combine grated potato, MAGGI® Season Up All-Purpose and flour. Divide into 8 equal portions and set aside.

• 2.  Add deboned chicken, MAGGI® Jerk Seasoning and MAGGI® Season Up Chicken in a food processor, pulse to combine. Divide into 4 equal parts and set aside.

• 3.  On a large piece of plastic wrap, thinly spread a portion of the seasoned shredded potato mixture into a 6-inch x 6-inch square.

• 4.  Carefully mold 1 portion of chicken mixture into a 5-inch x 5-inch square placing it into the centre of the potato square.

• 5.  Add another portion of seasoned potato in the centre and using the plastic wrap, roll into a log ensuring that the potato completely covers the chicken and potato filling.

• 6.  Repeat with remaining ingredients, this should make 4 potato covered chicken logs. Place in the refrigerator for 15-20 minutes or until set.

• 7.  Meanwhile prepare a baking pan with foil and set aside. On medium heat, bring a pot with oil for frying to 350°F(180˚C) and preheat oven to same temperature.

• 8.  Fry logs until golden brown on the outside and place on prepared baking pan. Bake covered for 30 minutes or until filling is cooked through and soft.

• 9.  Remove from the oven and allow to rest for 10 minutes before cutting in half.

MAGGI® Mango Coconut Reduction:

• 10.  Combine ½ cup MAGGI® Liquid Coconut Milk, mango and salt in a blender, blend until smooth.

• 11.  In a saucepan, add blended mango mixture and simmer until it reduces by 1/3