Herbed Jerk Chicken with Coconut Callaloo and Roasted Plantain

About this meal

A hearty Caribbean dinner featuring oven-roasted jerk chicken marinated with fresh herbs and spices, served with sautéed coconut callaloo (a leafy Caribbean green) and sweet roasted ripe plantain. This meal is rich in protein, healthy fats, and complex carbohydrates, making it ideal for healthy weight gain.

Ingredients

• Chicken thighs (bone-in, skin-on) — 600g (about 4 large pieces)
• Fresh thyme — 2 tbsp, chopped
• Scallion (green onion) — 2 stalks, chopped
• Fresh ginger — 1 inch, grated
• Garlic — 4 cloves, minced
• Scotch bonnet pepper (seeded) — 1/2 pepper, finely chopped
• Allspice (ground) — 1 tsp
• Cinnamon (ground) — 1/2 tsp
• Nutmeg (freshly grated) — 1/4 tsp
• Lime juice — 2 tbsp
• Olive oil — 2 tbsp
• Sea salt — 1 tsp
• Black pepper — 1/2 tsp
• Callaloo (or Swiss chard/spinach if unavailable) — 300g, roughly chopped
• Coconut milk (unsweetened) — 200ml
• White onion — 1 small, diced
• Bell pepper — 1/2, diced
• Ripe plantains — 2 large, peeled and sliced into 1-inch thick rounds
• Coconut oil — 1 tbsp
• Fresh parsley (for garnish) — 2 tbsp, chopped

Steps

1. Prepare the jerk marinade: In a bowl, mix thyme, scallion, ginger, garlic, scotch bonnet, allspice, cinnamon, nutmeg, lime juice, olive oil, sea salt, and black pepper.
2. Rub the marinade thoroughly over chicken thighs. Cover and marinate for at least 1 hour (preferably overnight in the fridge).
3. Preheat oven to 200°C (400°F). Place marinated chicken in a baking tray lined with parchment. Roast for 35-40 minutes or until skin is crisp and internal temperature reaches 75°C (165°F).
4. Toss plantain slices with coconut oil and a pinch of sea salt. Spread on another baking tray and roast for 20-25 minutes at the same temperature, turning once, until golden and caramelized.
5. For callaloo: In a skillet, sauté onion, bell pepper, and a bit of ginger in olive oil until fragrant.
6. Add chopped callaloo and pour in coconut milk. Season with a pinch of salt and black pepper. Cover and simmer for 8-10 minutes until greens are tender and the coconut milk is mostly absorbed.
7. Serve jerk chicken atop coconut callaloo, garnish with parsley, and arrange roasted plantain on the side.