Chicken with plantains

To prepare the banoffee pie I told you about here, I had ordered bananas. To the question “What do you want for bananas?”, I had simply answered “Never mind, but choose the very ripe ones”. I did have ripe bananas, but it was actually plantains.
For a banoffee, it wasn’t terrible, but it was an opportunity to discover new flavors.

I made a dish with chicken, massale spices and coconut milk. We were really looking forward to knowing the taste of plantains. We have adored!
I wonder why I hadn’t made any before. I was expecting something much sweeter and chewier. In the end, we are still very far from the banana as we usually know it. We are more on the side of potatoes, especially in texture.

It’s a very nice discovery, and now I won’t hesitate to use plantains.

Chicken with plantains:

1 chicken (farmer)
1 large onion
2 cloves garlic
3 tsp massale spice
1 small can of crushed tomatoes
300ml chicken stock
1/2 bunch of fresh coriander
1 lime
4 ripe plantains
150ml coconut milk
olive oil
salt pepper

Start by cutting the chicken into 8/10 pieces.

Brown them in a pan with a little oil. Proceed several times.
Reserve the fried chicken pieces.

Brown the chopped onion in the pan for a few minutes with a pinch of salt.
Add the garlic, then the spices. Let come back for 1 minute.
Add the chicken pieces, then the tomatoes and the chicken broth.
Add some chopped cilantro and lemon juice.
Add the bananas cut into thick slices.

Cover and simmer over low heat for about 45 minutes.
Add the coconut milk and continue cooking for another 15 minutes.

Serve with coriander leaves and rice.

To finish: this dish is quite hearty. We had it for 2 meals. It heats up very well.
It will be perfect for 6 people.

My spices for massale are a mixture including coriander, cumin, turmeric, oregano, ginger, chilli…
Other curry spice blends will lend themselves to this recipe.

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