The Seven O'Clock
Jerk-spiced chicken on plantain crisp with mango chutney & micro cilantro — Miami dinner at seven, no exceptions
Dinner happened at seven o'clock every evening without exception. His mother insisted.
Why this bite? Andrew's design instinct was born setting the family table in Miami — every night at seven, no exceptions. This Caribbean-inflected bite is that ritual made edible.
The Story
Andrew Roby grew up in Miami in a household where dinner happened at seven o'clock every evening without exception. His mother insisted the family sit down together, and part of the ritual involved setting the table. While other children rushed through it, Andrew lingered — pairing plates with flatware, aligning glasses, experimenting with runners and placemats. The table was never extravagant; he grew up poor. But the modest setting sharpened his attention to detail. This jerk-spiced chicken on a plantain crisp is that Miami childhood: Caribbean heat for the flavors of home, mango for the sweetness of ritual, and micro cilantro for the small adjustments that change the atmosphere of a room.
Read Full Story →Ingredients
- Chicken thigh
- Jerk seasoning
- Ripe plantain
- Mango chutney
- Micro cilantro
- Lime
Preparation
- 1.Marinate chicken in jerk seasoning, grill, and dice small.
- 2.Slice plantain thin, fry until golden and crisp.
- 3.Top each plantain chip with jerk chicken and mango chutney.
- 4.Garnish with micro cilantro and a squeeze of lime.
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