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
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)
Cook the chicken thighs under a medium grill for approx 20-25 mins till cooked through and crispy on top.
Meanwhile, toss plantain in oil and a pinch of salt – cook in oven at 180 degrees C for 12-15 mins.
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/