This recipe is quite a mouthful, but making it is easy breezy and sitting down to enjoy it is the ultimate pleasure.
It is a perfect weekend meal as you sit down to catch up with our loved ones over a delicious meal.
All you need is :-
- 4 firm yellow plantains.
- Chicken legs / quarters, one per person.
- I cup buttermilk.
- 3 tbsp jamaican jerk seasoning paste.
- For the salsa, half a ripe pineapple, one onion, one green pepper, some chopped mint and coriander (one tbsp) freshly squeezed lemon juice, a pinch of dried mint, salt and pepper.
Mix your buttermilk and the jerk seasoning together.
Clean your chicken and pat dry, then slice it as below image.
As the chicken cooks, you can get started on your pineapple salsa.
Dice your pineapple, onion and pepper as well as the coriander and mint and add to a bowl.
Peel, slice and pan fry your plantain.
Once the chicken is ready, plate and dig in!
The heat of the jerk is just right and the spice is all over every taste bite. The buttermilk tempers the heat a bit but also ensures the chicken is moist all the way through. The plantain and pineapple offer contrasting sweetness, the onions and peppers offer crunch and the mint a cooling effect.
Your tastebuds will be dancing each time you take a bite.
Definitely worth a try!