Ingredients:
200g linguine pasta
2 chicken breasts, marinated in jerk seasoning
1 large onion, chopped
1 bell pepper, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground cinnamon
1/2 tsp dried thyme
2 tbsp vegetable oil
1 cup tomato sauce
1/2 cup coconut milk
1 tbsp soy sauce
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
Prepare the Jerk Chicken:
While the pasta cooks, heat a grill pan or regular frying pan over medium-high heat.
Season the chicken breasts generously with jerk seasoning. For extra flavor, marinate the chicken for at least 30 minutes before cooking.
Cook the chicken breasts in the pan for 6-7 minutes on each side until fully cooked through and golden brown. Once done, remove from the pan, allow it to rest, and then slice it into strips.
Create the Jollof Sauce:
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