Spicy chicken with plantains and ginger-pineapple sauce

Ingredients:

• 4 skinless, boneless chicken breasts, weighing 170g each.
• 2 tsp jerk seasonings
• 1/4 cup vegetable oil
• 2 ripe plantains, peeled and cut into 1cm thick rounds.
• 1 small red onion, thinly sliced
• 1 red bell pepper, diced
• 1 tbsp. chopped peeled ginger root
• 1/2 Scotch Bonnet pepper, halved lengthwise (sting the seeds to reduce heat)
• 0.5 cup apple cider vinegar
• 1/3 cup pineapple jam
• 2 tbsp chopped fresh cilantro

Preparation:

1. Preheat oven to 95°C. Sprinkle both sides of the chicken with salt and jerk seasoning. Set aside while you prepare the plantains.
2. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains, spreading them in a single layer, and fry until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Place the plantains in the oven to keep warm.
3. Add 1 tablespoon of vegetable oil to the same skillet and heat over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board and let rest.
4. Add the remaining 1 tablespoon of oil to the skillet and increase the heat to medium-high. Add the red onion, bell pepper, ginger, chili pepper, and a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 2 minutes. Add 1/2 cup of water, vinegar, pineapple jam, and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat and simmer for 3 minutes. Remove the chili pepper and add 1 tablespoon of cilantro.
5. Slice the chicken and arrange on plates along with the plantains. Using a slotted spoon, spoon the vegetables over the chicken. Sprinkle with the remaining cilantro. Serve with pineapple sauce.