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Locavore Loves Soul In New Year

I made this recipe because I love jerk chicken and wanted to add a winter version

with some seasonal touches. The main ingredient is pastured, humanely raised

chicken. One of the best butchers you can trust is Harlem Shambles. The chicken has a distinctly fresh taste and quality. There is also organic kale and sweet potato included. For that extra wintry touch, fresh lightly sugared pecans is a lovely topping.

As a yogini, I believe that all food sources should be raised and farmed with

integrity and respect. I also believe that we should be in touch with our food, not

only knowing where it comes from, but making the time to actually handle and

touch our own food has a healing effect on the mind, body, and soul.


  • 12 to 16 ounces pastured skinless chicken breast.

  • 1 Tbs jerk spice rub (purchase a bottle or use the recipe below)

  • 1 Tbs olive oil

  • juice from 1/2 lime

  • Take the olive oil and jerk spice rub and rub it all over the chicken. Add the juice

  • from the lime half and let this sit from as little as 15 minutes, to as much as

  • overnight for a deep marinade.

  • 3 cups of washed medium to finely chopped kale. Set kale aside.

  • 2 Tbs of crushed sugared pecans. Set aside. (I love ThoseNuts.)

  • 1 large sweet potato

  • 1 small shallot

  • 1/4 tsp freshly ground nutmeg

  • 1 Tbs olive oil

Jerk Spice Rub Recipe

  • 1 tablespoon ground allspice

  • 2 teaspoons onion powder

  • 2 teaspoons cayenne pepper

  • 2 teaspoons sea salt

  • 1 teaspoon smoked paprika

  • 2 teaspoons dried thyme

  • 2 teaspoons turbinado or brown sugar

  • ¼ teaspoon ground cinnamon


  1. Dice the sweet potato into roughly 1 cm cubes, and finely dice the shallot.

  2. Sprinkle on the nutmeg and toss all ingredients with the olive oil. Place it in the oven for 20 minutes at 375 degrees. For the last 3 to 5 minutes set the oven on broil until they’re tender and slightly browned. Remove from the oven and set aside.

  3. Sear the chicken in 2 tsp of grass-fed butter. About 3-5 minutes on each side depending on the thickness of the breast. Take the chicken out of the pan and let it rest for 5 minutes.

  4. In the meantime, put the kale in the same pan and lightly sauté for 2-3 minutes on very low heat. Remove the kale as the leaves are still green.

  5. Put the kale in a bowl or plate and layer the sweet potatoes over the kale. Add the chicken breast and sprinkle on the pecans.

Serves 2-4.


Native New Yorker Erica Robinson is the founder of Asali Yoga Harlem and the creator of Asali Flow.

If you would like to share a recipe, please email Ann Votaw at


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