Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This Caribbean inspired dish is a delicious and flavorful meal to put together in a flash!
TIP: Honey or maple syrup can easily be substituted for the agave nectar in the recipe.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
- 4 boneless, skin on chicken thighs
- 1/2 cup spicy jerk marinade
- 3 large sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsweetened full-fat coconut milk
- Kosher salt
- fresh ground black pepper
- 2 bananas, peeled and quartered
- 2 tablespoons Agave nectar
Utensils
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Step 1
Place the chicken thighs and jerky marinade in a container, rubbing the marinade all over the chicken. Cover the container with plastic wrap and marinate for 15 minutes.
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Step 2
Place the sweet potatoes, coconut milk, salt, and pepper in the pot. Insert reversible rack, make sure it is in the higher position. Place the chicken skin side up on the right, leave space between the pieces. Assemble pressure lid, make sure the pressure release valve is in the SEAL position.
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Step 3
Select Pressure and set to HI. Set time to 4 minutes. Select START/STOP to begin.
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Step 4
When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
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Step 5
Place the bananas in the space between chicken thighs. Close crisping lid.
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Step 6
Select BROIL and set time to 15 minutes. Select START/STOP to begin.
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Step 7
After 10 minutes, remove the bananas and set aside. Turn over the chicken thighs. Close the lid and continue cooking.
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Step 8
When cooking is complete, remove rack and chicken and let rest for 5 to 10 minutes. Add the roasted bananas and agave nectar and mash them along with the sweet potatoes. Once rested, serve the chicken and sweet potatoes and banana mash.
