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D.

Plantain Chips

To go with the jerk chicken I made plantain chips. This is super easy and there is no added fat.

Oven at 425 degrees - I used a "convection roast".
Take a cookie sheet and line it with parchment paper for easy cleaning.

peel the ripe plantain - should be yellowy/blackish on the outside.

slice on the diagonal about 1/2 centimeter thick. Lay out on pan.

Roast for 10 minutes then take them out and flip them over. Repeat another ten minutes. They should be golden brown in spots.

Leave them on the pan until you are ready to serve. They should be a mixture of crunchy and chewy. They are great with a bit of sea salt or just plain they are great too.

Enjoy!

Jerk Chicken (easy)

Great recipe for chicken from http://www.dianaskitchen.com/page/poultry/jerkchk.htm

The basic recipe is: (note my changes that I made in capital letters)

• 1 tablespoon Ground allspice
• 1 tablespoon Dried thyme
• 1 1/2 teaspoons Cayenne pepper
• 1 1/2 teaspoons Freshly ground black pepper
• 1 1/2 teaspoons Ground sage
• 3/4 teaspoon Ground nutmeg
• 3/4 teaspoon Ground cinnamon
• 2 tablespoons Garlic powder or fresh
• 1 tablespoon Sugar
• 1/4 cup Olive oil (USED ABOUT 1/8 CUP)
  
• 1/4 cup Soy sauce (USED ABOUT 1/8 CUP)
• 3/4 cup White Vinegar (USED ABOUT 1/2 OF THIS)
  
• 1/2 cup Orange juice (SQUEEZED AN ORANGE)
  
• 1 Lime juice (SQUEEZED A LIME
  
• 1 Scotch bonnet pepper (habanero) - DID NOT HAVE.
• 3 Green onions -- finely chopped
• 1 cup Onion -- finely chopped
• 4 to 6 chicken breasts

Instead of barbecuing I put the chicken in a skillet and browned and then put the lid on to cook. Took about 20 minutes.

I served this with "plantain chips".