Today's recipe is dead simple and nutritionally balanced enough to have as a light meal. All you need are ripe enough plantains, some mixed vegetables in this case I used red and green peppers, onions and some chicken breast. I have also experimented with other veggies like peas, spinach, broccoli and kidney beans and also meats such as prawns, beef pieces, fish and turkey gizzard...explore this recipe with any of your favourite vegetables....
What you need
- Ripe plantain
- Chicken breast (skinless chicken thighs can also be used)
- Green peppers
- Red peppers
- Onion (you only need a small amount, finely diced)
- Black pepper or chilli powder
- Ground ginger (optional; you may use your preferred seasoning)
- Plain flour
- Garlic powder (optional; you may use your preferred seasoning)
What to do
- Peel plantain and dice. Also wash the chicken breast and cut into small pieces about the same size as the diced plantain.
- Do same for the green and red peppers. Place the chicken pieces in a bowl and season with some salt, black pepper or chilli if preferred, ginger and garlic powder (or use any of your preferred spices/herbs). Use small amount of seasoning only so that the flavours do not overpower the taste of the chicken. Set aside and allow the seasoning to infuse with the chicken.
- In a separate bowl add the plantain pieces, some ginger and garlic powder, toss and deep fry (using coconut oil) with diced onions. Drain off excess oil using a kitchen towel.
- Then dust some plain flour on the chicken pieces and deep fry (using coconut oil) until golden brown. Drain off excess oil using kitchen towel.The chicken can also be baked instead of frying.
- Finally, briskly fry the peppers and when drained off the oil sprinkle some salt.
- Combine all together and serve with some pre-made spicy pepper sauce.