- Jamaican Jerk Chicken with Stewed Collard Greens and Plantains
- The spice blend is also good with pork.
- Serves 2
- Jamaican Jerk Chicken Spice blend:
- 1/8-1/4 teaspoon cayenne
- 1 teaspoon cinnamon
- 1 teaspoon ground cardamon
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon dried lemon peel (optional)
- 2 skinless, boneless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 onion, chopped
- 1-inch piece of ginger, grated
- 3 garlic cloves, minced
- 1 bunch collard greens, kale or spinach, rinsed and chopped
- 2 tablespoons tomato paste
- 3/4 cup of water
- 1 plantain, peeled, cut into 3/4-inch thick rounds
- 1 lime, cut in half
In a small bowl, add all the jerk spices and mix well. After use, keep in a spice jar. Sprinkle chicken breasts with salt and pepper and Jamaican spice on both sides. Set aside.
In a skillet over medium high heat add olive oil and onion and cook until the onion is lightly browned. Add ginger and garlic and cook 1 minute and add collard greens, tomato paste, water, salt and pepper and mix well. Reduce heat to medium and allow to cook for 15-18 minutes. Add a little water throughout the cooking process if the pan is getting too dry.
Meanwhile, in a small skillet, add some olive oil over medium high heat and cook the chicken until browned on one side, turn, and continue cooking until completely cooked - about 7 more minutes. When chicken is almost thoroughly cooked, add limes cut side down and cook until lightly browned.
In a small skillet over medium high heat add olive oil and plantain slices. Cook until lightly browned about 4-5 minutes, turn and continue cooking until lightly browned, another 3-4 minutes.
To serve, plate the collard greens, plantains, and chicken and garnish with cooked lime to squeeze over the dish.