Salmon with Lentils

The taste of chicken, island-style! Pieces of a whole chicken marinated in an Amise marinade and cooked with onions, green chili, plantain, tomato and Worcestershire sauce.
Directions for: Trinidadian-Style Chicken

Ingredients

Amise Marinade

1 bunch green onion, chopped

2 shallots, roughly chopped

6 cloves garlic, chopped

1 bunch parsley leaves and stems, roughly chopped

cup vegetable oil

Trini-Style Chicken with Plant

1 whole chicken, cut into pieces

Amise Marinade

1 cup sugar

cup vegetable oil

white onion, small dice

1 green chili, sliced in half, length-wise (optional)

1 unripe plantain cut in half, length wise and chopped

4 plum tomatoes, chopped

cup Worcestershire sauce

cup chicken stock

1 cup cilantro, leaves picked

salt

Pickled Topping

cup white wine vinegar

cup water

stick cinnamon

1 shallot, sliced in inch pieces

2 jalapenos, seeded and sliced in inch pieces

1 Tbsp sugar

salt

Directions

Amise Marinade

1. Place all ingredients in food processor and puree.

2. Transfer to a container.

Trini-Style Chicken with Plant

1. Marinate chicken in of Amise Marinade for a maximum of 24 hours.

2. In a wide based pan, heat sugar and vegetable oil over medium to high heat.

3. Swirl until sugar caramelizes and turns brown, approximately 7-10 minutes.

4. As soon as sugar caramelizes, add chicken skin side down.

5. Allow chicken to brown on all sides approximately 5 minutes.

6. Add onions, chili, plantain, tomato and worcestershire sauce, stir.

7. Add chicken stock, bring to a boil.

8. Add other of Amise Marinade, reduce to medium heat.

9. Cook for 30-40 minutes, season with salt and remove from heat.

10. Garnish with cilantro before serving.

Pickled Topping

1. In a small pot, heat white wine vinegar, water and cinnamon stick, bring to a boil.

2. Add shallot, jalapeno and sugar, remove from heat.

3. Season with salt, hold in vinegar for 10 minutes.

4. Discard cinnamon stick and strain liquid, reserving pickled shallots and jalapenos for Plantain Gratin.

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