Jerk Chicken With Mango Chutney And Fried Plantains Recipes

Steps:

• Combine water, garlic and salt in medium size glass bowl and set aside.
• In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
• Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.

Steps:

• Combine the onion, garlic, jalapeno, soy sauce, sugar, thyme, cinnamon, allspice and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up pieces that cling to the walls to make sure everything is blended evenly.
• Combine the jerk rub and the chicken legs in a casserole dish that is just big enough to fit the chicken pieces. Work the rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
• Preheat the oven to 400 degrees F.
• Drizzle the marinated chicken with vegetable oil and season with salt. Roast it in the marinade in the center rack of the oven until an instant-read thermometer shows an internal temperature of 165 degrees, about 40 minutes. Let the chicken cool slightly, then pull off the meat in large shreds, discarding the bones. Toss the shredded chicken with any leftover juices in the pan.
• Sandwich build: Spread some Pickapeppa Sour Cream on both sides of the bread. Place some of the Mango Chutney on the bread. Put on a layer of shredded chicken and top with some Fried Plaintains and cilantro. Serve extra plantains on the side. Enjoy, man!
• Mix together the sour cream, pickapeppa sauce and lime zest in a small bowl. Season with salt and pepper.
• Mix together the mangos, sugar, raisins, ginger, garlic, jalapeno and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
• Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan until thickened and thoroughly combined, about 20 minutes.
• Fill a Dutch oven halfway with canola oil and heat to 350 degrees F.
• Peel the plantain and slice it lengthwise into long thin strips. (A mandolin slicer will give you the best results.) You can crack the peppercorns by crushing them with a heavy pan on a cutting board; you are looking for a very coarse grind. Drop the plantain strips in the hot oil and allow them to fry up crispy, about 1 minute. Transfer the plantains directly to a paper towel-lined plate and immediately season with salt and the cracked black peppercorns.

Steps:

• The night before, heat oven to 200C/180C fan/ gas 6. Put the chicken in a roasting tin and rub with the jerk paste, olive oil and a little seasoning. Bake for 15 mins until it is cooked, then leave to cool.
• Build each bowl by putting half the lentils, chicken, spring onions, chilli, coriander and mango in each, with lime wedges at the side. Put yogurt in a separate pot with the mango chutney swirled through. Coat in the yogurt dressing just before eating

Steps:

• In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.