In some places such as in Jamaica, bananas are baked with their peel and are used as a pure to make a very spicy marinade for fish and meat. Both techniques are used in the following recipe as a detoxifying meal.
Preparation time: 20 minutes plus marinating time
Cooking time: 30 minutes
Makes: 4 servings
Ingredients
6 bananas
2 tablespoons of molasses
3 tablespoons of liquid honey
3 garlic teeth mashed
6 tablespoons of olive oil
3 teaspoons of dry chili
2 teaspoons of ground cumin
2 teaspoon of ground cilantro
4 chicken breasts with no bones
2 teaspoons of guajillo chili chopped
Sea salt and pepper
Salad green leaves for serving
Preparation
- Blend a banana along with the honey, molasses, garlic and 2 tablespoons of olive oil.
- Place a pan over fire until it is hot. Add in the dry chili, cumin and cilantro and toast the spices for 30 to 60 seconds, while stirring well consistently. You will know they are ready when you are able to distinguish the aroma of the cumin and chili. Add the spices and the seasoning to the marinated banana and blend until it is foamy. Add in more olive oil if the marinade is too thick.
- Place the chicken breasts in an extended plate and pour the marinade covering them on both sides. Cover the plate and place it in the refrigerator for 2 to 6 hours.
- Put the chicken breasts in a baking pan with the skin on the bottom side and cover them completely with the marinade. Place them in the oven that has been pre heated at 200 degrees C. for 10 minutes. Flip the breasts and cover them again with the marinade. Add in the rest of the bananas, cut in half long ways, without peeling them besides the chicken breasts.
- Spread the rest of the oil and the ground chili over the bananas and bake for another 15 to 20 minutes or until the chicken is completely cooked and the bananas are soft. Serve the chicken in thin slices with baked bananas with their peels.
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