Sweet and Spicy Plantains

For many years plantains intimidated me. They’re sort of a banana, sort of not. They’re hard to peel and do you have to fry them? Sheesh! Well, as it turns out they’re pretty easy to prepare and totally delicious. I like to serve them alongside a Mexican themed dinner for a little something extra on the side. I served these with Mexican-style stuffed peppers, which I’ll write a recipe up for some time soon.

For a recipe like this, I recommend a yellow plantain, which is sweeter than a green one.  That’s what I typically use, but stupid Hannaford only had the green ones.  These were still yummy, I just think they could have been better with a sweeter plantain.

Sweet and Spicy Plantains
Serves Two as a side dish

Ingredients
1 plantain
1 tsp. canola oil
1 tbsp. honey
1 tbsp. water (I bet orange juice would be good here too!)
1/4 tsp. cinnamon
dash of kosher / sea salt
dash of cayenne (to taste)

1.) Lie the plantain down on a cutting board and cut off each end. Run the blade of your knife down the plantain lengthwise, about 1/4″ deep. Use that scour line to remove the peel.
2.) Cut the plantain into half-inch rounds.
3.) Heat a small pan to medium heat. Add the canola oil and when hot, add in the plantain slices.
4.) Toss the plantains to coat in oil. Cook until tender, about 10-15 minutes. Try to flip each slice half way through so both sides get browned.
5.) When they’re tender, take the pan off the heat. Pour in the 1 tablespoon of water and de-glaze the pan. Add the honey and seasonings and stir to coat.
6.) Once it’s all saucy and delicious – serve!