I am making Jamaican Chicken salad tonight. For a Chinese chicken salad I would have crunch noodles as the starch. That doesn’t sound very Caribbean, so I decided on broiled plantains instead.
You have probably seen plantains in your store and thought that they were just a big banana. If you bought one and tried to eat it raw you were probably unimpressed. Plantains are starchy and become wonderful when cooked just a little. This is an easy, super simple recipe that will reintroduce you to plantains and you will wonder where they have been all your life.
After Dinner Note: This was the perfect complement to my Jamaican Chicken Salad, giving a sweet warm accent to the cold salad.
Karl’s Broiled Plantains
2 Tbs. butter, melted (olive oil for vegan)
2 Tbs. brown sugar
2 Tsp. cinnamon
Pinch Kosher salt
1. Peel plantains. Cut in half across and then slice the plantain in half length wise.
Tip: Or into thirds for an extra thick plantain.
2. Brush on both sides with butter and lay in rows on a small shallow baking pan.
3. Sprinkle evenly with brown sugar, cinnamon and salt.
4. Broil 4-5 inched from the element for 15 to 20 minutes, until well browned.
Tip: Watch them very carefully toward the end of the broiling time. You want them richly caramelized, not burnt.