Calypso Pepperpot Chicken with Plantain

Ingredients:

3 tsp. Bailey Farms (or your favorite) Red Habanero pepper sauce
2 garlic cloves, crushed
1 tsp. paprika
1 tsp. dried thyme
2 Tbsp. fresh coriander, chopped, plus sprigs for the garnish
3 Tbsp. olive oil
4 boneless, skinless chicken breasts
15 oz. can of coconut cream
1 small ripe mango, peeled, stoned and diced
1/2 lime, juice only
2 large ripe plantains
3 Tbsp. unsalted butter
salt and cracked black pepper

Instructions:

For the chicken:

Place 2 tsp. of Bailey Farms Red Habanero pepper sauce (or your favorite) in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and 2 tsp. of cracked black pepper. Add the oil and stir until the spices are well combined. Lightly slash each chicken breast and then rub each one in the spice mixture until well coated.

Preheat the grill to medium. Arrange the chicken breasts on the grill rack and cook for 6-8 minutes on each side until the chicken is cooked through and lightly charred.

Place the coconut cream and mango pieces in a pan and bring to the boil, then reduce the heat and simmer the mixture gently for about 5 minutes or until the mango is tender. Add the remaining teaspoon of pepper sauce, 1 Tbsp. of chopped coriander and the lime juice, then blend into a puree in a food processor or with a hand a blender. Season to taste with pepper and transfer to a bowl.

For the plantains:

Peel the plantains and cut each one across into two pieces, then cut each piece in half, lengthways. Heat a large frying-pan and melt the butter. Add the plantain pieces and fry over a medium-high heat for about 2 minutes on each side until lightly golden. Drain the plantain pieces on paper towels.

To serve:

Arrange the plantain pieces on plates with the calypso chicken and divide the coconut sauce among the individual dishes and place on the side of each plate. Serve while hot with white rice.

Recipe adapted from one by Ainsley Harriott.