Jamaican Chicken and Plaintain recipe
ingredients
2 tbsp oil
1 large onion, roughly chopped
2 cloves garlic, finely chopped
1 tsp curry powder
2 chillies, finely chopped
400 g can chopped tomatoes
425 ml water
salt and freshly ground black pepper
1 tbsp flour
8 skinless chicken thighs
2 plantain
4 tbsp oil to fry
1 large onion, roughly chopped
2 cloves garlic, finely chopped
1 tsp curry powder
2 chillies, finely chopped
400 g can chopped tomatoes
425 ml water
salt and freshly ground black pepper
1 tbsp flour
8 skinless chicken thighs
2 plantain
4 tbsp oil to fry
method
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Heat half the oil in a frying pan, fry the onion, garlic, curry powder and chillies for 3 minutes, stirring occasionally.
3. Add the tomatoes and water and simmer gently.
4. In another pan heat a 1 tsp of oil.
5. Season and flour the chicken. Fry each piece on both sides in the hot oil until golden brown.
6. Place the chicken thighs and the simmering tomato liquid into a casserole dish and cook for 50 minutes in the preheated oven.
7. 10 minutes before serving the chicken, peel and cut the plantain into 1 cm slices.
8. Flour the plantain, heat 4 x tsps of oil and fry the plantain on a moderate heat for 3 - 4 minutes each side.
9. Serve the chicken with the plantain.
2. Heat half the oil in a frying pan, fry the onion, garlic, curry powder and chillies for 3 minutes, stirring occasionally.
3. Add the tomatoes and water and simmer gently.
4. In another pan heat a 1 tsp of oil.
5. Season and flour the chicken. Fry each piece on both sides in the hot oil until golden brown.
6. Place the chicken thighs and the simmering tomato liquid into a casserole dish and cook for 50 minutes in the preheated oven.
7. 10 minutes before serving the chicken, peel and cut the plantain into 1 cm slices.
8. Flour the plantain, heat 4 x tsps of oil and fry the plantain on a moderate heat for 3 - 4 minutes each side.
9. Serve the chicken with the plantain.
serving amount
serves: 4
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