Nigerian · beginner
Nigerian Gizdodo Sweet Plantain And Chicken Skillet
A colorful West African crowd-pleaser featuring crispy fried ripe plantains and seared chicken thighs tossed in a rich, onion-heavy tomato pepper base.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the diced chicken thighs with curry powder, dried thyme, and a pinch of salt in a bowl.
- 02
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Fry the plantain cubes for 5 to 7 minutes, turning occasionally until golden brown and tender, then set aside on paper towels.
- 03
In the same skillet, add the remaining oil and sear the seasoned chicken pieces for 6 minutes until fully cooked and browned, then set aside with the plantains.
- 04
Add the diced yellow onion to the skillet and sauté for 3 minutes until translucent.
- 05
Pour in the blended red bell pepper and tomato puree along with the chicken broth. Simmer over medium heat for 10 minutes until the sauce thickens and oil begins to separate slightly.
- 06
Fold the fried plantains and seared chicken back into the pepper sauce, cooking for 2 minutes to warm everything through thoroughly.
A LITTLE KITCHEN KNOW-HOW
Dual-Texture Searing
Frying plantains and searing meat separately before combining them in sauce to maintain distinct crispy textures.
Notes from the kitchen
- Choose plantains that are yellow with black spots for the ideal sweet contrast to the spicy pepper sauce.
- Cut the plantains and chicken to roughly the same size for even cooking and presentation.
- Original home-cooking adaptation inspired by Nigerian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.