Cinnamon Chicken and Plantains
I took a cooking seminar in the Caribbean last year and this was one of the recipes, it's very good as is but I modify it a little bit when I make it (I'll be making this for dinner today, in fact). I add a little garlic and a little heat, I also use chicken stock instead of broth. Serve with coconut rice and peas (recipe below).
1 large onion, chopped
¼ cup butter
8 chicken thighs
1 TBS ground cinnamon
1 cup chicken broth (or more if you want more sauce)
1 TBS brown sugar
3 ripe plantains, peeled and cut into 1” rounds
Salt and pepper to taste
Preheat oven to 375.
Saute the onion in the butter over medium high heat until translucent. Add the chicken, let brown for 1-2 minutes. Add chicken broth, cinnamon, and salt and pepper. Bring to a boil, cover and simmer for 5 minutes.
Remove only the chicken and place into large baking dish. Add the brown sugar and plantains to the sauce, cooking for 5 minutes more, stirring occasionally. Pour the plantains and sauce over the chicken. Bake uncovered for 45 minutes or until the chicken is cooked through, basting 2-3 times.
1 TBS vegetable oil
¼ cup onion, finely chopped
1 clove garlic, minced
½ can drained pigeon peas
1/3 cup coconut milk
1 ½ cups water
1 cup white rice
½ tsp dried thyme
1 tsp salt
In a medium pot, sauté the onion and garlic in the oil until translucent. Add all remaining ingredients. Bring to a boil, cover, and lower heat to simmer for 15 minutes. Check to see if rice has absorbed all the liquid, if not return to heat until the liquid is absorbed. Let stand covered for 5 minutes before serving.
