Jamaican Chicken and Plaintain
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 tablespoons Oil
1 large  Onion, roughly chopped
2 Cloves garlic, finely chopped
1 teaspoon Curry powder
2 Scotch bonnet chillies, finely chopped
1 400 gram  can chopped tomatoes
425 ml, (4fl oz)s  Water
Salt and freshly ground black pepper
1 tablespoon Flour
8 Skinless chicken thighs
2 Plantain
4 tablespoons Oil to fry

Preparation

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 1 tablespoon of oil. Season and flour the chicken. Fry each piece on both sides in the hot oil until golden brown. 5 Place the chicken thighs and the simmering tomato liquid into a casserole dish and cook for 50 minutes in the preheated oven. 6 10 minutes before serving the chicken, peel and cut the plantain into 1cm ( 1/2 inch) slices. Flour the plantain, heat 4 tablespoons of oil and fry the plantain on a moderate heat for 3-4 minutes each side. 7 Notes Serve the chicken with the plantain.

About


NOTES : A hot Carribean dish.