Jamaican chicken and plaintain
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | millilitres | Water; (4fl oz) |
| Salt and freshly ground black pepper | ||
| 1 | tablespoon | Flour |
| 8 | Skinless chicken thighs | |
| 2 | Plantain | |
| 4 | tablespoons | Oil to fry |
Directions
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Heat half the oil in a frying pan, fry the onion, garlic, curry powder and chillies for 3 minutes, stirring occasionally.
Add the tomatoes and water and simmer gently.
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.
Place the chicken thighs and the simmering tomato liquid into a casserole dish and cook for 50 minutes in the preheated oven.
10 minutes before serving the chicken, peel and cut the plantain into 1cm ( ½ inch) slices. Flour the plantain, heat 4 tablespoons of oil and fry the plantain on a moderate heat for 3-4 minutes each side.
Notes Serve the chicken with the plantain.
Converted by MC_Buster.
NOTES : A hot Carribean dish.
Converted by MM_Buster v2.0l.