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1 tbsp allspice
2 1/2 tsp sugar
1/2 tsp ground cloves
1 tsp cayenne
1 tsp ground cumin
2 tsp garlic powder
1 1/2 tsp cinnamon
1 tsp chili powder
1 tbsp fresh lime juice
2 tbsp canola or vegetable oil
2 boneless, skinless chicken breasts
12 mini slider buns or Asian steamed buns
3 tsp olive oil
1 cup green cabbage, finely shredded
1/4 cup carrot, grated and peeled
1 small red finger chili (cayenne) pepper, seeded and diced
1/4 cup apple-cider vinegar
1 tbsp fresh cilantro, chopped
2 tbsp vegetable oil
1 ripe plantain, peeled and sliced in 1/2-inch-thick slices
3/4 cup plain Greek yogurt
1 lime, zested and juiced
To make the jerk seasoning, combine the first 10 ingredients and mix well until a thick paste forms.
Preheat oven or barbecue to 375 degrees. Place chicken breasts on a parchment- or foil-lined baking sheet and evenly coat with jerk paste. Roast in the oven for 25 minutes or grill on a preheated barbecue for about 8 minutes per side until no longer pink in the centre. Set aside and cool slightly. When cool enough to handle, thinly slice the chicken breasts.
Separate the tops and bottoms of the buns and place them on a large baking sheet. Brush with olive oil and bake in the oven for about 8 to 10 minutes or until slightly toasted. Set aside.
To make the slaw, combine the cabbage, carrot, chile, apple-cider vinegar, cilantro and sugar in a medium-sized bowl and let sit for at least 15 minutes to allow flavours to blend.
To make the fried plantain, heat the vegetable oil in a large skillet over medium-high heat. Sauté plantains for 2 minutes per side or until golden. Transfer to a plate and set aside.
To make the lime crema, place yogurt, lime zest and lime juice in a small bowl and mix well.
To assemble the sliders, spread 1 tbsp lime crema on the bottom halves of the toasted buns. Top with one or two slices of jerk chicken, one slice of plantain and about 2 tbsp of slaw. Cover with the top halves of the buns and serve.