Jamaican Chicken and Plaintain

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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.

Tools

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About

NOTES : A hot Carribean dish.

Tags:

main
carribean
jamaican
American
central
Jamaica
poultry

Yield:

4.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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