In honor of the Nevis International Culinary Heritage Exposition (NICHE), the Four Seasons Resort Nevis has shared with ISLANDS a terrific recipe for an authentic island dish. Our thanks to Chef Bruno Correa. Start cooking!
4 whole chicken legs, cut into drumsticks and thighs 2 tablespoons Pinney’s Beach spice mix powder 1 tablespoon chopped garlic ¼ cup diced shallots Sea salt and freshly ground white pepper 2 tablespoons red Nevisian habanero chile 2 tablespoons green Nevisian chile 1 large semi-ripe Nevisian plantain, peeled ¼ cup olive oil 2 tablespoons finely chopped cilantro 2 tablespoons whole cilantro leaves
Season chicken with spice mix, garlic, shallots, salt and pepper. Set aside to rest for 30 minutes. Preheat oven to 350 degrees. Place a drumstick and thigh in each of 4 pieces of aluminum foil, sprinkle with red & green chiles, and wrap. Place wraps on a baking tray and bake for 35 minutes. Cut plantain into 1-inch-long segments. In a pan, warm oil and fry until golden brown. Smash plantains to ¼ inch-thin and fry again until crisp. Place on paper towels and season with salt. To serve, garnish chicken with plantain chips, chiles and cilantro.