Prepare to embark on a culinary adventure that will transport your taste buds straight to the vibrant shores of Jamaica! This isn't just another chicken recipe - it's a tantalizing fusion of fiery jerk spices, sweet-tart raspberries, and golden sautéed plantains that will make your dinner guests think you've secretly trained with a top Caribbean chef. Get ready to transform an ordinary meal into an extraordinary gastronomic experience that combines bold flavors, stunning colors, and irresistible textures in one incredible dish.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1/4 cup jerk seasoning
- 1 cup raspberries
- 2 ripe plantains, sliced
- 2 tbsp olive oil
- Salt to taste
Instructions
- Begin by preparing the chicken breasts. Rinse them under cold water and pat them dry with paper towels. This helps the jerk seasoning adhere better.
- In a bowl, combine the jerk seasoning with a tablespoon of olive oil to create a marinade. Rub this mixture evenly over each chicken breast, ensuring they are well coated. Let the chicken marinate for at least 10 minutes to absorb the flavors.
- While the chicken is marinating, rinse the raspberries gently under cold water and set them aside to drain. This will be used later in the sauce.
- Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the marinated chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set it aside to rest.
- In the same skillet, add the sliced plantains. Sauté them for about 3-4 minutes on each side, or until they are golden brown and tender. Season with a pinch of salt to enhance their flavor. Once cooked, remove the plantains from the skillet and keep them warm.
- In the same skillet, reduce the heat to medium and add the raspberries. Sauté them for about 2-3 minutes until they start to break down and release their juices. You can gently mash them with a fork to create a sauce-like consistency. If desired, add a pinch of salt to balance the sweetness of the raspberries.
- To serve, place a chicken breast on each plate and drizzle the raspberry sauce over the top. Arrange the sautéed plantains on the side. Garnish with additional fresh raspberries or chopped herbs if desired.
- Enjoy your Jamaican Jerk Raspberry Chicken with Sautéed Plantains!
Tips
- Marination is Key: Allow your chicken to marinate for at least 10 minutes, but for maximum flavor, marinate up to 2 hours in the refrigerator.
- Temperature Matters: Use a meat thermometer to ensure chicken reaches exactly 165°F/75°C for perfect doneness without drying out.
- Plantain Pro-Tip: Choose plantains that are yellow with black spots for the best sweetness and caramelization.
- Sauce Consistency: For a smoother raspberry sauce, you can strain the cooked raspberries through a fine-mesh sieve to remove seeds.
- Spice Level Control: Adjust the jerk seasoning to your heat preference - add more for extra kick or reduce for a milder flavor.
- Fresh is Best: If possible, use fresh raspberries for the most vibrant sauce and garnish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 110mg
