Jerk Chicken & Tostones

Ingredients 
6 whole pimento seeds (allspice) 
3 whole cloves 
1 tablespoon whole peppercorns 
1 tablespoon whole coriander seeds 
1 cinnamon stick 
1 medium yellow onion, roughly chopped 
4 cloves of garlic, peeled and stem removed 
1 bunch chopped scallion (green onions) 
1 scotch bonnet pepper, seeded and diced 
2 tablespoons fresh thyme leaves 
¼ cup molasses 
2 tablespoons soy sauce 
2 limes, squeezed 
3 tablespoons canola oil 
8 chicken pieces (wings, legs, or thighs) 
Tostones 
Vegetable oil, for pan frying
2 large green Plantains, sliced into 1  inch rounds 
Kosher salt 
dash of cayenne pepper 

Directions 
In a small saute pan over medium heat, dry roast the pimento, cloves, peppercorns, coriander, and cinnamon stick. Transfer spices to a coffee grinder and grind the seasoning. 

In a food processor, combine the onion, garlic, scallion, scotch bonnet, and fresh thyme leaves; puree until it breaks into smaller pieces. Transfer the mixture to a medium bowl and stir in the molasses, soy sauce, and lime juice. Stir in the spice mixture until well combined. Marinade the chicken in the refrigerator for at least 2 hours, up to overnight. 

Preheat the oven to 350 degrees. Cook chicken until it is dark brown, about 30-40 minutes. 

In a medium cast-iron pan, heat the vegetable oil over medium-high heat. Cook the plantains until light brown, about 3 minutes on each sides. Remove the plantains from the oil and place onto a large plate. With a spatula, smash each plantain; then add them back to the oil for a second fry until golden brown, about 3 minutes on each side. Drain the plantains and season with salt and a dash of cayenne pepper. Serve the hot Tostones with the Jerk Chicken. Cook with soul. Eat with pleasure!