Jerk Chicken With Pickled Bananas

August 03, 2020

Jerk Chicken With Pickled Bananas

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:
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Transfer to a serving platter. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.



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