Roasted Chicken on a Bed of  Plantains and Onions

Author: Canadian Living

Use firm plantains, which won't go mushy when browned. Try smoked paprika for a different flavour, or try sweet paprika.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2004

Ingredients

  • 1 tablespoon paprika
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 lbs chicken pieces
  • 2 tablespoons vegetable oil
  • 2 ripe plantains (1 lb/500 g total), peeled and sliced
  • 6 cloves garlic sliced
  • 3 onions sliced
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 2 limes quartered

Method

In small bowl, combine paprika, cumin, 3/4 tsp (4 mL) of the salt and 1/4 tsp (1 mL) of the pepper; rub over chicken.

In shallow Dutch oven or large deep ovenproof skillet , heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken. Transfer to plate.

Add remaining oil to pan; brown plantains, turning once, about 2 minutes. Transfer to separate plate.

Drain off any fat in pan. Add garlic, onions and remaining salt and pepper; cook until onions are softened, 5 minutes. Add wine and bring to boil, scraping up brown bits from bottom of pan.

Return plantains to pan. Arrange chicken and any accumulated juices on top. Bake in 375°F (190°C) oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes. Serve with lime wedges to squeeze over top.

Nutritional facts <b>Per serving:</b> about

  • Sodium 683 mg
  • Protein 41 g
  • Calories 532.0
  • Total fat 25 g
  • Cholesterol 130 mg
  • Saturated fat 6 g
  • Total carbohydrate 36 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Chicken on a Bed of Plantains and Onions

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