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Jamaican Chicken and Plaintain
Melissa Peterman
56 minutes
4 servings
BeginnerNOTES : A hot Carribean dish.
Total Steps
7
Ingredients
12
Tools Needed
3
Ingredients
- 4 tablespoons Oil to fry
- 2 Plantain
- 8 Skinless chicken thighs
- 1 tablespoon Flour
- 425 ml Water
- Salt and freshly ground black pepper
- 1 400 gram can chopped tomatoes
- 2 Scotch bonnet chillies, finely chopped
- 1 teaspoon Curry powder
- 2 cloves Garlic, finely chopped
- 2 tablespoons Oil
- 1 large Onion, roughly chopped
Instructions
1
Step 1
Preheat the oven to 190 C, 375 F, Gas Mark 5.
2
Step 2
3 minutes
Heat half the oil in a frying pan, fry the onion, garlic, curry powder and chillies for 3 minutes, stirring occasionally.
3
Step 3
Add the tomatoes and water and simmer gently.
4
Step 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
Step 5
50 minutes
Place the chicken thighs and the simmering tomato liquid into a casserole dish and cook for 50 minutes in the preheated oven.
6
Step 6
3-4 minutes each side
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
Step 7
Serve the chicken with the plantain.
Tools & Equipment
Oven
Frying pan
Casserole dish