JERK CHICKEN BANH MI WITH DAIKON PICKLES

Jerk Chicken Banh Mi with Daikon Pickles image

Provided by Eddie Jackson

Time P1DT1h30m

Yield 10 sandwiches

Number Of Ingredients 21

1 1/4 cups rice vinegar
1/4 cup brown sugar
1 pound daikon radish, julienned
12 ounces carrot, julienned
2 tablespoons ground allspice
2 tablespoons ground cinnamon
2 tablespoons crushed red chile flakes
2 tablespoons ground cloves
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons dried thyme
10 to 15 boneless chicken thighs
3 tablespoons coconut oil
10 hoagie rolls (8-inch), split
6 avocados
40 sprigs cilantro
40 slices julienned cucumber

Steps:

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.