Jerked Chicken with Roasted Bananas is an Jamaicans roast bananas ¡n their skins and also purée the flesh to make a highly spiced marinade for meat and fish. 

Serves: 4 

Preparation Time: 20 mns, plus marinating

Cooking Time: 30 mins

Ingredients 

bananas 5

clear honey 2 tablespoons

molasses I tablespoon

garlic cloves 2, crushed

olive oil 5 tablespoons

dried chile flakes 2 teaspoons

ground cumin I teaspoon

ground coriander I teaspoon

boneless chicken breasts 4

toasted sesame seeds I teaspoon

salt and pepper

Method 

Peel I banana and blend in a food processor with the honey, molasses, garlic and 2 tablespoons olive oil.

Dry-fry the chile flakes, cumin and coriander for 30-60 seconds, shaking the pan frequently. Add the fried spices, saft and pepper to the banana marinade and process until smooth.

Coat the chicken breasts in the marinade. Cover and chill for 2—6 hours. Put the chicken breasts in a baking dish, skin-side down, with the marinade. 

Bake in a preheated oven, 200°C (400°F), for 10 minutes.Turn and brush with any remaining marinade. Cut the 4 bananas in half Iengthways and put them, unpeeled, beside the chicken. 

Sprinkle the bananas with the remaining oil and sesame seeds and cook for 15—20 minutes or until the chicken is done. 

Serve the chicken, thickly sliced, with the bananas and roasted tomatoes.