Island Spiced Chicken Breast, Coconut Run-Down Sauce
with Scotch Bonnet, Fried Green Plantain Chips

Ingredients:
4 each chicken breasts

Island Spice Mixture:
1 teaspoon each - salt, ground cumin, paprika, ginger powder, ground black pepper, Cajun spice, ? teaspoon ground pimento

2 tins coconut milk
1 cup white wine
chopped scotch bonnet pepper to taste (very hot!)
1 large onion (sliced)
2 cloves garlic (finely diced)
1 small bunch scallion
twig of fresh thyme
small piece of fresh ginger (peeled and grated)
2 large tomatoes
salt and pepper to taste

4 large green plantain
vegetable oil for frying

Method
For the island seasoning mix all dry spices. Season chicken breasts with the spice mix (according to taste). In a frying pan heat little vegetable oil until very hot. Place chicken breast into the pan (skin side down), reduce heat and fry for approximately 1 minute. Turn over, cover with a lid and fry for one more minute. Add a small amount of white wine, cover and continue broiling until chicken breasts are fully cooked. Keep warm.
To make the sauce sauté onion, garlic, chopped scallion, thyme and ginger in a little butter. Add diced tomato and scotch bonnet pepper. Add white wine and coconut milk. Bring to a boil and reduce by half. Strain and adjust seasoning with salt and black pepper.
For the plantain chips wash and peel the green plantain. Immediately slice lengthwise into paper thin slices. Fry in hot vegetable oil until golden brown. Place on a kitchen towel to drain off excess fat. Finish with salt.


Bottom note:
Sauté greens (spinach, calalloo, pak choy, leeks) is a perfect accompaniment for the above dish.
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DESSERT
Jamaican Rum Fudge
From Melonie Gordon, Assistant Pastry Chef
Couples Resorts, Negril

Ingredients:
175 ml heavy cream
13oz dark Couverture
6oz milk Couverture
2 egg whites
1oz granulated sugar

8oz nuts (such as hazelnuts, walnuts or macadamia)

Method:
On a sheet pan roast the nuts until light brown. Leave to cool. Crush coarsely with a rolling pin and place on the bottom of a sheet pan.
In a double boiler melt both types of Couverture together with the heavy cream. Once smooth and silky remove from heat. Whip the egg whites together with the granulated sugar until stiff. Fold the egg whites (meringue) into the chocolate and immediately poor carefully into the sheet pan on top of the nuts. Chill overnight.
To serve, remove chocolate fudge from the sheet pan. Cut into pieces with a hot knife. Decorate as desired with fresh fruits and whipped heavy cream.