Baked Chicken And Plantain Casserole
This Baked Chicken and Plantain Casserole is a delicious and comforting dish from Sierra Leone. It combines tender chicken, sweet plantains, and flavorful spices for a satisfying meal that's perfect for sharing with family and friends.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 ripe plantains, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with thyme, paprika, cayenne pepper, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
- In the same skillet, sauté the onions and garlic until softened, about 3 minutes.
- Add the sliced plantains to the skillet and cook for 2-3 minutes, until lightly browned.
- Transfer the plantains, onions, and garlic to a casserole dish. Place the seared chicken thighs on top.
- Pour the chicken broth over the chicken and plantains.
- Cover the casserole dish with foil and bake in the preheated oven for 45 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through and the plantains are tender.
- Serve the Baked Chicken and Plantain Casserole hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Casserole dish Foil
Tools
Skillet Oven
Serving suggestions
Serve the Baked Chicken and Plantain Casserole with a side of steamed vegetables or a fresh green salad.
Tips & tricks
For extra flavor, you can marinate the chicken thighs in the spice mixture for 30 minutes before cooking.
Cost
$15