Wednesday, March 23, 2016

Caribbean Jerk Marinated Chicken topped with a Tropical Banana Sauce, side of Tostones, & Cilantro-Lime Cauliflower Rice

My goodness, this dinner is total perfection. This meal is packed with huge amounts of flavor; the savory spiced caribbean jerk chicken is paired with the sweet tropical sauce, and then it's paired with crispy fried plantains (tostones) and cilantro lime cauliflower rice. I could go on and on about this blissful meal! 
This dinner is full of so many tropical flavors, you won't be able to tell that this meal is good for you! The cauliflower rice is just cauliflower riced through a food processor, which makes it a low carb and grain free rice alternative. 
After marinating, going into oven....
After getting cooking and getting crispy in the oven! #yum!
 Let's get to cooking!

Caribbean Jerk Marinated Chicken topped with a Tropical Banana Sauce, side of Tostones, & Cilantro-Lime Cauliflower Rice

Chicken Ingredients:
  • 1 lb chicken drumsticks
  • 1/2 teaspoon cinnamon 
  • 1 teaspoon allspice
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika 
  • 1 cup coconut aminos 
  • 2 tablespoons minced fresh ginger
  • 3 garlic cloves, minced
  • salt and pepper, to taste
Sauce Ingredients:
  • 3 garlic cloves, minced
  • 1 onion, medium diced
  • 1 tablespoon minced fresh ginger
  • 1/2 tablespoon raw honey
  • 1 cup orange juice
  • 1/2 cup pineapple juice
  • 1/3 cup banana liquor 
  • 2 ripe bananas, sliced
  • 1 tablespoon WEDO banana flour
  • salt and pepper, to taste
Cauliflower Rice Ingredients:
  • 2 heads of cauliflower, riced 
  • 1/2 cup chicken stock
  • 2 tablespoons avocado oil
  • 2 tablespoons lime juice
  • 1/4 cup freshly chopped cilantro
Tostone Ingredients:
  • 2 green plantains, peeled and sliced
  • coconut oil to coat pan
  • salt and pepper, to taste

You will need to marinate the chicken overnight. Season chicken drumsticks with cinnamon, allspice, cayenne pepper, paprika, salt, and pepper. Place in a large ziplock bag and pour in coconut aminos, ginger, and garlic. Shake until all drumsticks are coated. Place in fridge overnight.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Spread out marinated chicken drumsticks on sheet and bake for about 1 hour, or until crispy and fully cooked.

While the chicken is cooking, we are going to start making the cauliflower rice, tostones, and tropical sauce! Heat olive oil in a saucepan over medium heat. Once hot, add in riced cauliflower. Now pour in chicken broth, cover and let cook for about 7 minutes. After 7 minutes, remove lid and let finish cooking for another 7 minutes. Stir in lime juice and cilantro.

Time to start making the sauce! Add coconut oil to a large pan over medium high heat. Once hot, add in garlic, onion, and minced ginger. Saute for about 3 minutes, then add in sliced bananas, banana flour, and honey. Once caramelized, pour in orange juice, pineapple juice, and banana liquor. Let boil unto reduced into a slightly thick sauce. Add sauce to a blender and blend until smooth. Pour back into pan. Once the chicken drumsticks have finished cooking and are crispy, remove from oven and add to sauce. Coat drumsticks.

Lastly, we are going to fry up the plantains! Heat coconut oil in a pan over medium high heat. Once hot, add in sliced plantains. Fry on each side for about 3 minutes, flip and cook for another 3 minutes. Remove and place on a cutting board. Using the bottom of a plate, smash the plantains into tostones. Once all plantains are smashed, remove to oil and fry on each side for about 2 minutes or until crispy.

Time to plate! Plate on cilantro rice, top with chicken, sauce, and then add plantains to the dish. You can garnish with fresh chopped cilantro. Devour and enjoy!!


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