Spicy Paleo Nigerian Breakfast Skillet – A Fusion of Traditional and Modern Flavors

Allergens

Eggs, Chicken

Ingredients

• 2 large plantains
• 4 boneless, skinless chicken thighs
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 4 large eggs
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat the oven to 400°F (205°C).
2. Peel the plantains and cut them into 1 inch slices.
3. In a mixing bowl, combine the chicken thighs, ground ginger, ground nutmeg, salt, and pepper. Mix well and set aside.
4. Whisk the eggs in a separate bowl.
5. Heat olive oil in an oven safe skillet over medium heat. Add the plantain slices and cook until they start to soften and turn golden brown, about 2 3 minutes per side. Remove from the skillet and set aside.
6. In the same skillet, add the seasoned chicken thighs and cook until browned on both sides. Transfer the skillet to the preheated oven and bake for 15 20 minutes, or until the chicken is fully cooked.
7. Remove the skillet from the oven and transfer the cooked chicken to a cutting board. Slice into bite sized pieces.
8. Return the skillet to the stovetop over medium heat. Add the whisked eggs and scramble until they are set and creamy, about 3 4 minutes.
9. Stir in the sliced plantains and cooked chicken pieces. Cook for an additional 1 2 minutes, then remove from heat.
10. Sprinkle with chopped fresh cilantro and serve immediately.

Chef’s Insight

This recipe showcases how traditional Nigerian flavors can be adapted to fit a Paleo diet while still providing a delicious and satisfying breakfast meal.

Notes

This recipe is suitable for Paleo diets as it uses whole, unprocessed ingredients and avoids gluten-containing grains.