Pan-fried jerk chicken with sauteed plantain, guacamole and petit salad

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Serves 4

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour








Ingredients

For the guacamole1 avocado roughly chopped1 tsp finely diced shallots½ tsp crushed garlic1 tomato, blanched and diced ½ lime, juice only1 tsp coriander roughly choppedsalt and freshly ground black pepperFor the jerk chicken4 chicken breasts, skin on 6 tbsp wet jerk marinade (either ' Walkers' or ' Grace' - both available from supermarkets) 2 plantains ½ red onion, peeled and finely diced 1 garlic clove, skinned and crushed 1 tsp finely chopped scotch bonnet chili 4 plum tomatoes, skinned and deseeded1 tbsp honey100ml/4fl oz pineapple juiceTo servea handful of mixed salad leaves4 tbsp salad dressing

Method

1. To make the guacamole add the ingredients together, crush into a pulp and season to taste.2. Place the chicken (with skin on) in a shallow dish and spoon over the jerk marinade. Leave for 2-4 hours 3. Top and tail the plantains. Place in a pan of cold water, bring to the boil and simmer for 10 minutes. 4. Preheat the oven to 200C/400F/Gas 6. 5. Heat half the olive oil in a thick-bottomed frying pan, add the chicken and brown lightly. 6. Remove from the pan and place the chicken breasts in the oven or finish off on the stove. 7. Shallow fry the plantains in a little olive oil until golden brown. 8. Heat the rest of the olive oil, add the onion, garlic and chili and cook until brown. 9. Add the tomatoes and honey. 10. Blend with the pineapple juice. 11. To serve, divide the plantains between the plates, top with the chicken and spoon over the sauce.12. Toss the salad leaves with the dressing and arrange on top of the chicken.