My version of Jerk Chicken, inspired by all the Caribbean shops in South East London, but where’s me rice and peas?
Jerk Chicken with Plantain Chip Sticks
It’s the Notting Hill Carnival this Bank Holiday weekend. Which basically means that the whole of West London is going to go a bit nuts, dance around the streets and eat some jerk chicken. I’ve actually only been to carnival once before. I got lost trying to find my friends and then cried at a policeman who wouldn’t let me walk the wrong way down a one-way street. Oh the shame.
I’ve have however tried jerk chicken many times, hot off the BBQ at a Carribean store, of which there are many in South East London where I live. As a result I have always wanted to have a go at making it myself. When I picked up a scotch bonnet chilli, some free-range butchers chicken and a plantain yesterday I really didn’t think about the coincidence with carnival this weekend!
Ingredients for the jerk marinade
There are many decisions to be made when blending up your jerk marinade. Do you use whole allspice berries, or use pre-ground? A whole cinnamon stick, or pre-ground? I’d be lying if I said that I based my decisions on a hand-me-down authentic Caribbean recipe, or that I left out fresh ginger for a specific culinary reason. The honest truth is that my marinade combo came from the contents of my spice cupboard – noting that certain elements like allspice and the scotch bonnet were essential. I left out the sugar. The inclusion of Soy Sauce (or Tamari as I used) is an interesting one which Felicity Cloake discusses here. It worked for her, so I thew some in. Maybe I’m a wimp but this jerk marinade is really spicy.
To accompany the chicken it had to be plantain. I fancied a shoestring fry affair, so attacked my green plantain (yellow would have been too soft) with a julienne peeler and ended up with these crispy chip sticks. They had a fab crunch, and were so crisp like! These would be great served out in bowls at a party too. Very moreish.
Plantain Chip Sticks
This recipe will work equally well with pork or other meats, even salmon. Allow approx ½ tablespoon of marinade per chicken thigh, pork chop etc. Any marinade left overs will keep in the fridge for a week or so.
- 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
- 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
- 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
Looks and sounds yummy!
Thank you Debra!
One word sums it up…YUM! I love plantain but have never thought about doing little match sticks, I must try this recipe! Also, do you use coconut aminos? What do you think of them, and where do you get them from? I want to try them because I have a bit of a soy sauce problem and I want to cut down my sodium but can’t find them anywhere, not even in wholefoods! Did you discover them in San Fran? Great post and it’s almost that time (carnival) again 🙂 x
plantain is one of my favourites – happy its easy to get hold of in London – especially for carnival!
I have used coconut aminos before, but never bought it as its super expensive (it is in USA too). Its available in some whole food type stores i think – or try http://www.red23.co.uk. I generally use tamari which is a gluten free soy sauce – but yes its still soy – all be it a fermented soy which is better for you. Long explanation!
Ah, thanks for the tips on the tamari and red23 – I’ll give them both a whirl! 🙂 x
pleasure – have fun cooking!x