Recipe courtesy of cooking.nytimes.com Converted to VitaClay
Ingredients: FOR THE MARINADE:
2 teaspoons coriander seeds
1 ½ teaspoons cumin seeds
1 cup soy sauce
1 cup extra-virgin olive oil
8 ounces Guinness stout
1 medium red onion (about 9 ounces), finely chopped
8 scallions, thinly sliced
¼ cup Tabasco sauce
1 large nutmeg seed, freshly grated (about 4 teaspoons)
¼ cup whole allspice berries, ground (about 3 tablespoons)
6 large garlic cloves, minced (about 3 tablespoons)
2 tablespoons fresh thyme leaves
1 tablespoon whole black peppercorns, crushed
1 tablespoon honey
1 tablespoon balsamic vinegar
2 teaspoons smoked paprika
1 teaspoon finely chopped fresh rosemary
1 teaspoon ground cinnamon
1 jalapeño, stemmed, seeded and finely chopped
2 habanero chiles, stemmed, seeded and finely chopped
3 dried bay leaves
12 boneless, skin-on chicken thighs
FOR THE PICKLED BANANAS:
6 cups white vinegar
1 ½ cups granulated sugar
4 branches fresh thyme
3 tablespoons kosher salt
2 garlic cloves, peeled and smashed
1 habanero chile, split, seeds and stem intact
6 cloves
6 just-ripe bananas
Directions:
Prepare the marinade: In a small skillet, toast the coriander and cumin seeds over medium heat, shaking the pan, until fragrant, 2 minutes. Let cool, then grind in a spice grinder until pulverized. Add to a large bowl along with all other marinade ingredients (everything but the chicken). Add 1 cup water and whisk to combine. Alternatively, working in two batches, place all marinade ingredients in the bowl of a food processor. Pulse 2 or 3 times to combine.
Marinade the chicken: Place chicken in a large container big enough for all pieces plus marinade. Reserve 3/4 cup marinade for later use, and pour remaining marinade over the chicken. Refrigerate 1 or 2 days (chicken can be stored for up to 5 days).
Prepare the pickled bananas: Add all ingredients except for the bananas to a nonreactive saucepan and boil over high, 10 minutes. Chill completely. Once brine is chilled, peel and slice the bananas on the bias. Add to the brine and chill, at least 1 hour and up to 2 days.
Remove chicken from marinade and temper at room temperature for 15 minutes. Place chicken in your VitaClay pot (VM7900 or VF7700) and set to “stew” for 30-45 minutes, until chicken is done.
Transfer to a serving platter. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.
