Amise Marinade ~ Place all ingredients in a food processor and puree. Place in a large bowl or container, and set aside.
Trini-Style Chicken with Plantain ~ Marinate chicken in 1/2 Amise Marinade for a maximum of 24 hours.
In a large skillet, heat sugar and vegetable oil over medium high heat. Swirl until sugar caramelizes and turns brown, approx. 7 to 10 minutes.
Add chicken, skin side down. Allow chicken to brown on all sides, approx. 5 minutes. Add onions, chili, plantain, tomato and Worcestershire sauce. Stir.
Add chicken stock and bring to a boil. Add the remaining 1/2 of the Amise Marinade, stir and reduce to medium heat.
Cook for 30 to 40 minutes, season with salt and remove from heat.
Garnish with cilantro and pickled topping before serving!
Pickled Topping ~ In a small pot, heat white wine vinegar, water and cinnamon stick. Bring to a boil.
Add shallot, jalapeno and sugar, remove from heat.
Season with salt, hold in vinegar for 10 minutes. Discard cinnamon stick and strain liquid, reserving pickled shallots and jalapenos.
Monday, October 4, 2010
Amise marinade ~
1 bunch green onions, chopped
2 shallots, roughly chopped
6 cloves garlic, chopped
1 bunch parsley, leaves & stems, roughly chopped
1/2 cup vegetable oil
Trini Style Chicken with Plantain ~
1 whole chicken, cut into pieces
Amise Marinade (above)
1 cup sugar
1/4 cup vegetable oil
1/2 white onion, small dice
1 green chili, sliced in half lengthwise (optional, but worth it!)
1 semi-soft plantain cut in half, lengthwise and chopped
4 plum tomatoes, chopped
1/4 cup Worcestershire sauce
1/2 cup chicken stock
1 cup cilantro, leaves picked off stems
Pickled Topping ~
1/2 cup white wine vinegar
1/4 cup water
1/2 stick cinnamon
1 shallot, sliced in 1/4" pieces
2 jalapenos, seeded and sliced in 1/4" pieces
1 tbsp sugar
*Plantains look similar to bananas, but are larger and generally darker in colour (sometimes a deep brown - which means they're ripe!)