4-5 scotch bonnet peppers or habaneros, stems removed
1 bunch scallions, roughly chopped
2-inches ginger, roughly chopped
6 garlic cloves, roughly chopped
1 shallot, roughly chopped
1 tsp freshly grated nutmeg
3 tbsp fresh thyme leaves, roughly chopped
1 tbsp ground allspice
1 tbsp bay leaves, ground
2 tsp ground black pepper
1 tbsp salt
2 tbsp dark brown sugar
1/3 cup soy sauce
4 large limes, zested and juiced
¼ cup white vinegar
½ vegetable oil
2 ripe plantains, sliced ½ inch on bias
1 tbsp vegetable oil
Instructions
Combine all marinade ingredients in a food processor. Blitz on high speed until a thick paste has formed. Taste and adjust seasoning if necessary. To note: scotch bonnet peppers are spicy. To reduce the heat, remove the seeds before blending into the marinade, or reduce the quantity of peppers.
In a large mixing bowl, toss the chicken thighs and drumsticks with the marinade, ensuring every piece is thoroughly coated.
Cover with plastic wrap and marinade in the fridge for 2-4 Hours.
Meanwhile, toss the plantain wedges with vegetable oil.
Preheat the left-side of the Instant Versazone on Air Fry at 375°F for 20 Minutes, and the right-side on Air Fry at 385°F for 11 Minutes.
Place chicken on the left side, careful not to crowd the basket. Dollop extra marinade on top. Do not rotate chicken in the air fryer throughout cooking.
Place plantains on the right side, careful not to crowd the basket. Flip the plantains after 6-7 Minutes.
Continue cooking in batches until all chicken and plantains are finished.