Roasted Chicken on a Bed of Plantains and Onions
Use firm plantains, which won't go mushy when browned. Try smoked paprika for a different flavour, or try sweet paprika.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 532 |
| pro | 41 g |
| total fat | 25 g |
| sat. fat | 6 g |
| carb | 36 g |
| fibre | 4 g |
| chol | 130 mg |
| sodium | 683 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 21% |
| vit A | 20% |
| vit C | 33% |
| folate | 19% |
-
1 tbsp (15 mL) paprika
1-1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
3 lb (1.5 kg) chicken pieces
2 tbsp (25 mL) vegetable oil
2 ripe plantains (1 lb/500 g total), peeled and sliced
6 cloves garlic, sliced
3 onions, sliced
1/2 cup (125 mL) white wine or chicken stock
2 limes, quartered
Preparation:
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.
Source
Canadian Living Magazine: February 2004
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