Trinidadian-Style Chicken

I created this dish a while ago and then when I went searching on my blog for the recipe, I realized that I never posted it - and that is a HUGE oversight because this dish is packed with flavour and definitely one I want to repeat!  The recipe comes from "Everyday Exotic" which is hosted by Chef Mooking.

TRINIDADIAN-STYLE CHICKEN

Ingredients:

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

Salt

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

Salt

• 
  
  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.

*Plantains look similar to bananas, but are larger and generally darker in colour (sometimes a deep brown - which means they're ripe!)