Chef Jacqui Elliott of Nannie Jacqui’s Café’ Crossroard Antiques
Jamaican Plate
Jerk Chicken
1 (3lb) bag boneless, skinless chicken thighs
1 each yellow, green, orange, and red bell pepper
2 Tbs Worcestershire sauce
½ C chopped scallions
2 scotch bonnet or habbanerro peppers
2 Tbs soy sauce
The juice of one fresh lime, lemon, and orange
4 Tbs each of ground allspice, dry mustard, crushed bay leaves, kosher
salt, brown sugar, cracked black pepper, cinnamon, fresh grated ginger, nutmeg,
and coriander seeds
½ C extra virgin olive oil
2 large chopped onions
6 ounces each of orange, pineapple, and peach nectar
2 Tbs each of dried oregano, basil, thyme, and mint
Directions:
In a heavy skillet on high heat, toast all dried herbs until fragrant. In batches,
puree all ingredients in blender using some of the juices to liquefy. Cut
chicken into strips and place in large container with a lid. Add all of blended
ingredients and seasonings over chicken and marinade in refrigerator 24-48
hours. When ready to cook, you may grill or broil for 3-4 minutes per side.
Chicken should be brown with some crispy edges.
Fried Plantains
4 Plantains (yellow with some browning)
Oil for frying
2 Tbs fresh grated ginger
2 Tbs red pepper flakes
2 Tbs cayenne pepper
2 Tbs each brown and white sugar
In a large bowl, grate ginger and add pepper flakes, sugars, and cayenne pepper.
Place mixture in a large brown paper bag and set aside. Peel and slice plantains
on the bias about 1-1 ½ inches wide. Drop into 350 degree oil and fry
until golden brown. Drain slightly and add to paper bag and shake well. Remove
from bag and enjoy!
