A jerk-spiced take on Chicken Breast Galette, built on scotch bonnet and finished the way we like it. Ready in about 27 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the brown sugar and the rest of the scotch bonnet flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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