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.

Baked Chicken And Plantain Casserole

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

  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken thighs with thyme, paprika, cayenne pepper, salt, and pepper.
  3. 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.
  4. In the same skillet, sauté the onions and garlic until softened, about 3 minutes.
  5. Add the sliced plantains to the skillet and cook for 2-3 minutes, until lightly browned.
  6. Transfer the plantains, onions, and garlic to a casserole dish. Place the seared chicken thighs on top.
  7. Pour the chicken broth over the chicken and plantains.
  8. Cover the casserole dish with foil and bake in the preheated oven for 45 minutes.
  9. Remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through and the plantains are tender.
  10. 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