Monday, January 4, 2010

Jerk Chicken w/ Roasted Plantains & Sweet Potatoes

Since we didn't make use of the plantains we bought for Tostones on New Year's Eve, tonight we roasted them (along with some leftover sweet potatoes) in the oven at 425 degrees F for about 20 minutes, tossed in olive oil and seasoned with salt, pepper, and allspice beforehand.

We had them with chicken breast paillards (chicken breast pounded out so they have an even thickness), which I dry rubbed with a spicy jerk seasoning we found online and made once before, though this time we had to improvise on a few ingredients (like omitting thyme and using fresh garlic). I pan seared the chicken at medium heat for about 5 minutes per side, just until cooked through. The chicken ended up moist and spicy, and the plantains and sweet potatoes offered a good counterpoint to the heat... though we relied on a home-brewed beer given to us by our old neighbor, Jonathan, to cool our mouths.

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