Preparation

Rub chicken thighs with jerk seasoning. In oven-proof pan, place butter and salad oil over medium-high heat. Add chicken and cook about 2 minutes on each side to brown. Place pan in 350ºF oven and cook about 45 minutes or until chicken is fork-tender. Remove chicken and shred. In large bowl, place sweet potato, onion, salt, cayenne pepper, flour and egg; stir to mix well. Spray frypan and place on medium heat. Spoon in sweet potato mixture, tablespoons at a time, to make small pancakes. Keep pancakes warm while completing cooking. Top pancakes with shredded chicken and small dollop of chutney; place additional pancake on top of chicken. Remove pancake stacks to serving plates and garnish each with diced mango and parsley. Pierce each stack with rosemary sprig.