Super Moist Chicken with a Fragrant Maranade...the sugar in the bananas and cinnamon in the rice are a perfect, slightly sweet pairing to the spicy rub
This recipe is another one torn from the Nest Magazine and flagged from a million years ago (2008); it comes from a chef named Dave Lierberman and it's pretty easy, but quite impressive. You can sub plantains for the green bananas and BE CAREFUL when chopping the jalapenos that you do not touch your eyes until you've washed your hands thoroughly.
(For the Marinade:)
1 Tbsp dried oregano
1 Tbsp fresh thyme leaves
1 Tbsp ground allspice
1 Tbsp ground cinnamon
1 1/2 Tbsp vegetable oil (I used Canola)
1 1/2 tsp sugar
3 garlic cloves roughly chopped
1 (1-inch) piece of ginger, peeled and roughly chopped
1/2 jalapeno, seeded and roughly chopped
Zest and juice of 1/2 large lime
Salt and fresh black pepper
(For the Fried Banana Rice)
3 Tbsp vegetable oil (divided)
1 green banana, cut into 1/2-inch slices*
1 tsp sugar
1/2 medium onion. diced
1/4 tsp. ground cinnamon
1/2 cup rice, cooked
*if the banana is too green it will be difficult to peel; I actually had to take a small pairing knife and slice the skin away
Tip: you can easily peel ginger using a spoon
(For the Chicken:)
Place all marinade ingredients in a blender and blend until smooth and thick.
I found that adding 1-2 tablespoons of water to the mixture helped it to blend more easily. The smell is incredibly fragrant.
Place chicken in a large bowl, pour marinade over chicken, cover with plastic wrap and refrigerate between 1 hour and overnight.
Preheat the broilder and position the rack in the middle slot of your oven. Lay the marinated chicken pieces on a baking or broiler pan, skin-side up.
Broil the chicken 20 minutes, then turn over and broil 10 minutes longer.
(For the Rice:)
Prepare the rice following the instructions on the package (instant rice is a great option, because it cuts down on prep time.)
Heat 1 Tbsp oil for a few minues in a large skillet over high heat. In a bowl, toss bananas with sugar to coat. Add banaa slices to hot oil and cook on each side until nicely browned but not mushy. Remove bananas from the pan and set asie on a plate.
Add the remaining 2 Tbsp oil to the pan, heat for about 1 minute, then add the onion. Saute for a few minutes until the onion is softened and appears translucent, and season with the cinnamon.
Add cooked rice to the onion and cook until the mixture is heated through, stirring constantly. Toss the bananas with hot rice and season to taste with salt.
Serve with a slice of lime and jalapeno, if you're feeling extra fancy. Dig in!