Jerk Chicken with Plantain Chip Sticks
Author: 
Recipe type: Main
Cuisine: Caribbean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
My version of Jerk Chicken, inspired by all the Caribbean shops in South East London, but where's me rice and peas?
Ingredients
Marinade (makes 4 Tablespoons)
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon coriander seeds
  • 1 Scotch bonnet chilli
  • 2 cloves of garlic (feel free to add more if you tolerate lots of garlic)
  • ½ Tablespoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 Tablespoon finely sliced chives (or a few spring onions)
  • 1 Tablespoon dried thyme (or mixed herbs containing thyme)
  • 2 Tablespoons Tamari (gluten free soy sauce) or Coconut Aminos
  • Juice of 1 lime
Dish
  • 4 chicken thighs, skin-on
  • 2 Tablespoons of marinade
  • 2 green plantains, divided in half and julienned into little sticks
  • 2 teaspoons coconut oil
  • Sea / Pink Salt
Instructions
  1. Make up the marinade. First dry fry the peppercorns and coriander seeds till aromatic. Grind into a powder in a pestle and mortar. Add them into a blender with the rest of the marinade ingredients and blitz into a paste. Coat the chicken with the marinade, rub into the skin and flesh. Place in a freezer/food bag and leave in fridge for at least 2 hours (or preferably overnight)
  2. Cook the chicken thighs under a medium grill for approx 20-25 mins till cooked through and crispy on top.
  3. Meanwhile, toss plantain in oil and a pinch of salt – cook in oven at 180 degrees C for 12-15 mins.
  4. Serve the chicken & plantain with a tomato/red pepper/coriander salsa, and some additional green leaves
Notes
Serve the chicken & plantain with a tomato/red pepper/coriander salsa, and some additional green leaves
Recipe by Ceri Jones Chef at https://cerijoneschef.com/jerk-chicken-with-plantain-chip-sticks/