- 3 tablespoons Jamaican jerk spice, divided
- 1 cup flour
- 1 egg
- 1/4 cup coconut milk
- 1 lime, juiced
- 4 boneless skinless chicken breast halves
- 1/2 cup canola oil
- 4 sprigs cilantro
- 4 scallions (root cut off, 5-inches remain, green top reserved)
For the baked plantain:
- 4 ripe plantains
- 1 cup evaporated milk
- 1/2 brown sugar
- 1/4 teaspoon ground nutmeg
- 4 tablespoons unsalted butter
For the mango sauce:
- 1/4 cup shallots, diced
- 1 jalapeno, seeded and diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, mashed and 1 clove, chopped
- 1 mango, peeled, pitted cut in half
- 1 lime, zested and juiced
- 1 cup sour cream
- 3/4 cup chopped fresh cilantro leaves
For the chicken:
Preheat oven to 375 degrees F.
In a small bowl, mix 1 1/2 tablespoons jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix. Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness. In large skillet over medium heat, place canola oil. Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time. Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil. Place chicken in the preheated oven for about 5 minutes until fully cooked. Remove chicken to a platter and set aside.
For baked plantains:
Preheat oven to 400 degrees F.
Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar. Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented.
For the mango cilantro cream sauce:
Place the skillet used to cook chicken and remaining oil over medium-high heat. Add the shallots, jalapeno, salt and pepper. Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend.
On large platter, arrange 4 groups of 2 plantains parallel around edges. Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center. Place scallions, white side down, in sauce. Divide plantain groups with mango wedges; garnish with cilantro and chopped green scallion tops.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.