Roast Jerk Plantains Food
JERK PLANTAIN CHIPS
Provided by Ayesha Curry
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or wire racks.
- Trim the ends of the plantains. Score the skin lengthwise in three spots and peel. With a mandoline or sharp knife, slice the plantains crosswise about 1/8-inch thick.
- Arrange the plantain slices on the prepared baking sheets and spray generously with coconut oil spray. Season with 1/2 tablespoon of the jerk seasoning and 1/2 teaspoon of the salt. Turn over the slices and repeat with coconut oil spray and the remaining 1/2 tablespoon jerk seasoning and 1/2 teaspoon salt.
- Bake for 10 minutes, then spray the tops of the plantains a second time with coconut oil spray. Rotate the baking sheets from top to bottom and continue baking until the plantains are golden and crisp, another 10 to 15 minutes. Cool on the baking sheets before serving.
JERK CHICKEN WITH ROASTED PLANTAINS
Part sweet, part spice, Jerk Chicken with Roasted Plantains tastes good any night of the week. Make your own Jamaican-inspired rub with a blend of McCormick® thyme, allspice, cumin and crushed red pepper. Rub it onto chicken and roast alongside sliced plantains. Yum!
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Mix spices, salt and brown sugar in small bowl. Set aside.
- Spray foil-lined baking sheet with no stick cooking spray. Place chicken parts in center of baking sheet and arrange plantains around the chicken. Brush chicken and plantains with oil and sprinkle with seasoning mixture.
- Roast 30 to 45 minutes or until chicken is cooked through, turning plantains halfway through cooking.
Nutrition Facts : Calories 344 Calories
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- Roast plantains: Roast plantains according to package instructions. You can use the oven or the air-fryer for this!
- Make rice: While plantains are roasting, prepare rice: sort and rinse rice before cooking. Combine 1 ½ cups rice with 3 cups water in a large pot. Add 1 teaspoon salt, if using. Bring to a boil. Reduce heat, cover with lid and simmer for 15 minutes. Remove from heat, fluff with a fork and keep warm until ready to serve.
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