I tried to re-create a yummy dish from a restaurant that I liked, and this is what I came up with. It was good to the adults. The young 'uns weren't fans, but they don't like sweet potatoes (yet), which was a fatal flaw for them with this dish.
6 sweet potatoes
3-4 boneless, skinless chicken breast
Jamaican Jerk or Carribbean Jerk marinade
1-2 tomatoes
bunch of cilantro
onion (green would probably be best, but I used white)
papaya (I didn't use this, but I believe the restaurant did. Mango might make a good replacemet for it too.)
lime juice
honey
Put the chicken in your slow cooker, top with some of the marinade, and cook for about 5 hours, until done. Shred it and keep it warm.
In the last 1-2 hours, place the sweet potatoes in a glass baking dish, poke with fork, cover with foil, and cook at 375 until nice and soft.
Chop tomatoes, onion and cilantro into bits. Combine. Add a splash of lime juice. It should look like a fresh salsa.
To assemble, take a sweet potato, peel it and mash it onto your plate. Top with chicken, then salsa, then a little drizzled honey.
Yum!
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