Yoooow! Yuh gud?
The inspiration to create this Jamaican dish came from the heap of bananas we had in the freezer! We wanted to find a way to use them up without making cake! Mum googled “recipe – international – banana” and we found recipes for Jamaican chicken with banana chutney. We didn’t have much time as we were going out for the day so this dish was convenient as it didn’t take long to make and it was delicious. I didn’t think I’d be a fan of the chutney but I actually really liked it.
Likkle muore !
Love,
Taryn
For a bonus treat:
“The Banana Boat Song” – Harry Belafonte & the muppets.
JAMAICAN CHICKEN with BANANA CHUTNEY
Inspiration!! 
Implementation
Jamaican chicken
1 1/5 kg chicken
1/4 cup oil
1/4 cup brown sugar
1 tablespon soy sauce
1/4 teaspoon salt
Juice from 3 lemons or limes
2 teaspoons ginger
2 teaspoons crushed garlic
2 teaspoons in total of any other spices you have
2 teaspoons in total of any other spices you have
Mix everything together and marinate in fridge over night or for several hours.
Heat pan with a little oil and cook chicken on high heat – stirring frequently till chicken is browned and liquid is reduced.
Banana Chutney
1-2 onions chopped
1 kg overripe bananas
1/2 cup vinegar
1 teaspoon salt
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon chili powder
1 teaspoon in total of any other spices you have – try to vary slightly from chicken marinade above
Cook onion in a little oil till translucent, then add remainder of ingredients and simmer till thick, soft and reduced. Possibliy up to an hour. Stir frequently!
Serve with rice and coleslaw.
Rice hint: Use a tin of coconut milk or cream in place of somwater when cooking your rice.
Coleslaw hint: Ours was finely shredded Chinese cabbage with a couple of sprigs chopped fresh mint and a bottled french dressing. Very international