Fried Plantain with Jerk Chicken & Rice
Duration: 30 minutesDelicious jerk flavours paired with beautifully tender plantain.
Utensils
- Frying pan
- Knife
- Chopping board
- Tongs
- Measuring spoons
Ingredients
- 2 ripe plantains
- 2 chicken breasts
- 2 tsp jerk seasoning
- 1 tbsp olive oil
- 250g cooked long-grain rice
- 1 red pepper, sliced
- 1 onion, sliced
- Fresh coriander (optional)
- Salt & pepper
Instructions
- Slice the plantains diagonally into 1cm thick pieces.
- Heat half the oil in a frying pan and fry the plantain for 2–3 minutes per side until golden and caramelised. Remove and keep warm.
- Coat the chicken with jerk seasoning.
- Heat the remaining oil and cook the chicken for 6–8 minutes per side until fully cooked.
- Sauté the onion and pepper until softened.
- Serve the chicken over rice with the fried plantain and vegetables.
Plantain & Black Bean Burrito Bowls
Duration: 25 minutesA delicious bake filled with tasty veggies.
Utensils
- Frying pan
- Saucepan
- Knife
- Chopping board
- Serving bowls
Ingredients
- 2 ripe plantains
- 1 tbsp olive oil
- 400g black beans, drained
- 250g cooked brown rice
- 1 avocado, sliced
- 150g sweetcorn
- 100g cherry tomatoes, halved
- 50g grated mature cheddar
- Juice of 1 lime
- Fresh coriander
- Salt & pepper
Instructions
- Slice the plantains and fry in olive oil until golden on both sides.
- Warm the black beans and sweetcorn together in a saucepan.
- Divide the rice between bowls.
- Top with beans, sweetcorn, tomatoes, avocado and fried plantain.
- Sprinkle with cheddar and fresh coriander.
- Finish with a squeeze of lime before serving.
Coconut Plantain & Chickpea Curry
Duration: 30 minutesPacked with flavour and tasty spices.
Utensils
- Frying pan or saucepan
- Wooden spoon
- Knife
- Chopping board
- Measuring jug
Ingredients
- 2 ripe plantains
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp mild curry powder
- 400g chickpeas, drained
- 400ml coconut milk
- 150g spinach
- 250g cooked basmati rice
- Fresh coriander
- Salt & pepper
Instructions
- Slice the plantains into thick rounds.
- Heat the oil and fry the plantain until lightly golden. Remove from the pan.
- Cook the onion and garlic until softened.
- Stir in the curry powder and cook for 1 minute.
- Add the chickpeas and coconut milk, then simmer for 10 minutes.
- Stir in the spinach until wilted, then return the plantain to the pan and heat through.
- Serve over basmati rice with fresh coriander.