by Marc Forgione
View ProfileThis dish is an homage to the food from one of Chef Marc Forgione's favorite places on earth - Anguilla. This jerk chicken is packed with spicy flavor but is paired with a refreshing, cooling slaw and coconut-infused rice & beans…you'll be instantly transported to the island of Anguilla!
Nutritional facts
Protein
59g
Carbs
57g
Calories
930
Fat
52g
Ingredients
Allspice, Calcium Disodium, Canola Oil, Carrots, Chicken Legs Whole, Cinnamon, Coconut Milk, Dark Brown Sugar, Distilled Vinegar, Egg Yolks, Extra Virgin Olive Oil, Garlic, Garlic Powder, Green Cabbage, Habanero Peppers, Honey, Jasmine Rice, Kidney Beans, Lime Juice, Mayonnaise, Natural Flavors, Nutmeg, Orange Juice, Pumpkin Seeds, Pure Vegetable Soya, Red Cabbage, Red Onions, Red Wine Vinegar, Salt, Scallions, Sea Salt, Sugar, Tamari, Thyme, Vegetable Oil, Vinegar, Water
Reviews
3.9
Based on 38 reviews
Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won season 3 of Food Network’s The Next Iron Chef at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. Chef Forgione’s food is influenced by his experience working with a variety of cuisines for chefs such as his father Larry Forgione (The Godfather of American Cuisine). He has created a modern American style of cuisine with bold flavors and playful touches.
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