Saturday, February 28, 2015

Plantain Stuffed Chicken With Tamarind Sauce

Total Time: 28 mins Preparation Time: 8 mins Cook Time: 20 mins


  • 4 chicken breasts
  • 4 cups water
  • 1 teaspoon salt
  • 2 ripe plantains
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter
  • 1 tablespoon cornstarch
  • 1/2 tablespoon tamarind paste
  • 3 tablespoons of pure honey
  • 1 teaspoon cumin
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika


  • 1 combine chicken, 3 cups of water, salt and bring to a boil.
  • 2 melt half the butter in pan. add peeled plantains, cinnamon.mash and mix well for one min on medium heat.
  • 3 remove chicken from broth, discard chicken broth or reserve for later cooking. lay the chicken breast flat and cut from right to left through the center making two halves, add a tablespoon of plantain stuffing on the bottom half of the breast and add a 1/8th teaspoon of butter on the plantain stuffing for taste. place the second half of the chicken breast on top like a sandwich.
  • 4 place chicken breasts on a baking tray and cover with aliminium foil. bake the dish in a pre-heated oven for 10 minutes over a low heat.* make sure to cover chicken with foil to keep the top layer from hardening.
  • 5 to make the sauce boil a cup of water and add the remaining ingredients except corn starch. in a bit of cold water ( about 1 ounce) drop one table spoon of corn starch and mix well. add this mix slowly to the tamarind sauce, and keep stirring on low heat for 5 minute to make the sauce spicer or sweeter or tangyer you can add more chile powder or honey or tamarid to please your taste buds.
  • 6 to serve: place chicken breast on plate add 3-4 tablespoons of tamarind sauce on top. garnish with cooked plantain slices and corriander.

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