Having accepted that plantains are not going to taste like bananas, Freddie has tried them again. In Shepherds Bush market there is a huge selection of fruit and vegetables from around the world and even better, queues of people who are willing to help you learn how to cook them. A woman waiting in the queue to pay, recommended that I buy the blackest plantain, the ones that you would reject if they were bananas. Plantain is more fibrous than a banana and has less sugar but as it ripens, the starch turns to sucrose. I took my black plantains home and cut them into chunks and marinaded them with the chicken. Freddie gave these kebabs 9 out of 10.
Plantain and Chicken kebabs
4 chicken fillets, boned and skinned
1 tbsp of jerk seasoning
2 ripe plantain
Juice of 1 lime
1 garlic clove, crushed
2 tbsp of olive oil
Salt and ground pepper to season
Plantain will take a few days to ripen. Unripe ones are green, semi-ripe are a mottled yellow and black and the ripe ones are black. Use two nearly ripened plantains for this recipe. Skin them and chop them diagonally into 3cm chunks.
Cut the chicken fillets into 3cm chunks. Put the plantain in a bowl and add the lime juice, then add the chicken, olive oil, jerk seasoning and crushed garlic. Stir well. Cover with cling film and leave to marinade for an hour. At the same time soak the wooden skewers in water. Thread the chicken and plantain onto the skewers and place on a baking tray. Pour over any remaining marinade liquid. Cook under a hot grill, turning regularly for about 20 minutes. Make sure the chicken is thoroughly cooked before serving. You can also cook these on a barbecue.