Plantain Crusted Chicken Food

SHEET PAN MOJO CHICKEN AND PLANTAINS

Steps:

• Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate.
• Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours.
• Preheat the oven to 450˚ F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion.
• Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices.
• Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.

PLANTAIN-CRUSTED CHICKEN

Steps:

• 1. Combine the plantain chips, mustard, thyme, allspice, cloves, salt, and black pepper in a blender or the work bowl of a food processor and grind. Place in a shallow bowl or pie plate. 2. Whisk the egg and hot sauce in another shallow bowl. Place the flour in a shallow bowl or pie plate. 3. Trim any fat and remove the tendons from the breasts. One at a time, place them between two sheets of plastic wrap and place on a cutting board. Use a meat pounder or lay the side of a large chef's knife on the breast and pound with your fist to flatten the breasts to a 1/2-inch thickness. 4. Working with one breast half at a time, press each side of a chicken breast half in the flour, shaking over the bowl to remove any excess. Then dip the breast in the egg and let any excess drip back into the bowl. Press each side of the chicken breast half into the banana mixture to coat. Place the coated breast on a plate and press on the coating lightly with your fingertips to make sure that the crumbs adhere to the surface. 5. Heat the oil in a large skillet over medium-high heat. When the oil is hot, place the cutlets, smooth side up, in the skillet. Cook until brown and crisp on one side, about 3 minutes, checking the underside once or twice to make sure the coating isn't burning. If it is getting too dark, reduce the heat to medium. Turn the chicken and cook until done, another 3 to 4 minutes. Transfer to a paper towel-lined plate to drain briefly, then serve with lime wedges on the side.