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)
Vegetable oil, for pan frying
2 large green Plantains, sliced into 1 inch rounds
dash of cayenne pepper
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!