Ingredients
For the guacamole
1 avocado roughly chopped
1 tsp finely diced shallots
½ tsp crushed garlic
1 tomato, blanched and diced
½ lime, juice only
1 tsp coriander roughly chopped
salt and freshly ground black pepper
For the jerk chicken
4 chicken breasts, skin on
6 tbsp wet jerk marinade (either 'Walkers' or 'Grace' - both available from supermarkets)
2 plantains
½ red onion, peeled and finely diced
1 garlic clove, skinned and crushed
1 tsp finely chopped scotch bonnet chili
4 plum tomatoes, skinned and deseeded
1 tbsp honey
100ml/4fl oz pineapple juice
To serve
a handful of mixed salad leaves
4 tbsp salad dressing
Method
1. To make the guacamole add the ingredients together, crush into a pulp and season to taste.
2. Place the chicken (with skin on) in a shallow dish and spoon over the jerk marinade. Leave for 2-4 hours
3. Top and tail the plantains. Place in a pan of cold water, bring to the boil and simmer for 10 minutes.
4. Preheat the oven to 200C/400F/Gas 6.
5. Heat half the olive oil in a thick-bottomed frying pan, add the chicken and brown lightly.
6. Remove from the pan and place the chicken breasts in the oven or finish off on the stove.
7. Shallow fry the plantains in a little olive oil until golden brown.
8. Heat the rest of the olive oil, add the onion, garlic and chili and cook until brown.
9. Add the tomatoes and honey.
10. Blend with the pineapple juice.
11. To serve, divide the plantains between the plates, top with the chicken and spoon over the sauce.
12. Toss the salad leaves with the dressing and arrange on top of the chicken.
