Caribbean chicken medallions

  • Preparation Time30 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyEasy

For the chicken

3 tbsps Jamaican jerk spice, divided
140g plain flour
1 egg
60ml coconut milk
1 lime, juiced
4 boneless skinless chicken breast halves
120ml rapeseed oil
4 sprigs coriander
4 spring onions (root cut off, 10-cm remain, green top reserved)

For the baked plantains

4 ripe plantains
250ml evaporated milk
100g brown sugar
1/4 tsp ground nutmeg
4 tbsps unsalted butter

For the mango sauce

30g shallots, diced
1 jalapeno, seeded and diced
1/4 tsp salt
1/4 tsp pepper
1 clove garlic, mashed and 1 clove, chopped
1 mango, peeled, pitted cut in half
1 lime, zested and juiced
250ml sour cream
100g chopped fresh coriander leaves
For the chicken:

1) Preheat oven to 190C/Gas 5.

2) In a small bowl, mix 1 1/2 tbsps jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tbsp jerk spice mix.

3) Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tbsp jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 1/2-cm thickness.

4) In large skillet over medium heat, place rapeseed 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 the baked plantains:

1) Preheat oven to 200C/Gas 6.

2) Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over evaporated milk and sprinkle with brown sugar. Sprinkle with nutmeg and dot with unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented.

For the mango coriander cream sauce:

1) 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.

2) 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).

3) Add sour cream and coriander, pulse to blend.

For plating:

1) 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 coriander cream sauce in center.

2) Place spring onions, white side down, in sauce. Divide plantain groups with mango wedges; garnish with coriander and chopped spring onion tops.

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