Brick Chicken Jamaican

  • Yield servings

Ingredients

4 -- chicken breasts, bone in and skin on.
-- Vegetable cooking spray
-- Salt and pepper
-- Jerk seasoning, recipe follows
3 tablespoons vegetable oil
1 -- 15 ounce can sweet potatoes in light syrup
1/4 cup mango nectar
2 tablespoons coconut milk
1 tablespoon brown sugar
1 tablespoon butter
1/4 teaspoon salt
1 tablespoon dark rum
-- Vegetable oil for coating
1 -- ripe plantain
4 ounces butter
1/4 cup chopped green onions white and green parts
1/4 cup clover honey
2 tablespoons chopped fresh parsley
Jerk seasoning:
1 teaspoon onion powder
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons black pepper
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt

Instructions

In a small bowl, mix all jerk seasoning ingredients until well blended.

Wash chicken and pat dry. Spray chicken breast with cooking spray on both sides. Season with salt and pepper. Put a generous amount of jerk seasoning on both sides of chicken and rub into the chicken. Let rest for 30 minutes.

Preheat oven to 400

In a large cast iron or other heavy skillet, add 3 tablespoons vegetable oil on medium-high heat. When oil is hot, place chicken breasts in skillet skin side down. Place a piece of foil on top of the chicken and then place a smaller skillet on top of the foil. Place brick in smaller skillet and turn heat to medium. Chicken should be sizzling. Cook chicken for 20 to 25 minutes (depending on the size of the breasts), When the chicken is a nice dark brown remove from stovetop and turn chicken over. Place chicken in 400 degree oven for 20 to 25 minutes, or until internal temperature reaches 180.

While chicken is cooking make sweet potato puree. In a small sauce pan add sweet potatoes and bring to a boil. Let simmer 5 minutes. Remove sweet potatoes from heat and place in a blender. Add mango nectar, coconut milk, brown sugar, butter, salt, and dark rum to the blender. Blend until very smooth. Remove from blender and place in a bowl and cover with foil to keep warm.

Preheat a medium size skillet on medium high and coat with vegetable oil. Slice plantains on bias. Saute plantains until brown on both sides. Mix in butter and green onions. Remove skillet from heat and add the clover honey and parsley. Stir until plantains are well coated.

Check the internal temperature of the chicken and when it has reached 180 degrees remove from oven and place on a plate. Place 2 tablespoons of puree on each chicken breast and then top with 2 plantain slices. Drizzle a ring of sweet potato puree around the chicken on the plate.

Serves 4.

Catherine Slussler
18218 Beaverdell Drive
Tomball, Texas 77377
832-559-7928
832-928-0180
catslussler@yahoo.com

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