Recipe courtesy of Eddie Jackson and Alex McCoy
Jerk Chicken Banh Mi with Daikon Pickles
Total:
25 hr 30 min
Active:
5 min
Yield:
10 sandwiches
Level:
Intermediate
Total:
25 hr 30 min
Active:
5 min
Yield:
10 sandwiches
Level:
Intermediate

Ingredients

Daikon Pickles:
Jerk Chicken:
Banh Mi:

Directions

For the daikon pickles: Place the daikon and carrots in a glass pickling jar. Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved. Pour over the daikon and carrots. Cover and refrigerate for 24 hours.

For the jerk chicken: Preheat the oven to 350 degrees F.

In a mixing bowl, mix together the allspice, cinnamon, chile flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme. Sprinkle the rub all over the chicken thighs.

In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side. Transfer to the oven to finish cooking, about 20 minutes. Let rest for 10 minutes before slicing.

Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here). Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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