Delectable Ghanaian Lunch: Spicy Plantain-Stuffed Chicken Thighs with Peanut Sauce

Allergens

Nuts (peanuts)

Ingredients

• 1. 4 bone
• in, skin
• on chicken thighs 2. 2 large ripe plantains 3. 1 cup unsalted, dry
• roasted peanuts 4. 2 tbsp palm oil 5. 1 small onion, finely diced 6. 2 cloves garlic, minced 7. 1 tsp ground ginger 8. 1/2 tsp ground cumin 9. 1/2 tsp ground coriander 10. 1/4 tsp ground turmeric 11. Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Make a horizontal slit in each chicken thigh, creating a pocket for the plantain filling.
3. Peel and slice the plantains, then stuff each chicken thigh with the sliced plantains.
4. In a food processor, blend the peanuts into a smooth paste. Set aside.
5. In a pan over medium heat, warm the palm oil. Add onion, garlic, ginger, cumin, coriander, and turmeric. Sauté until fragrant, about 2 minutes.
6. Stir in the peanut paste and cook for another minute. Season with salt and pepper to taste.
7. Spread a layer of the peanut sauce on a baking sheet lined with parchment paper. Place the stuffed chicken thighs on top, skin side up.
8. Bake for 35 40 minutes, or until the chicken is cooked through and golden brown.
9. Remove from oven and let rest for 5 minutes before serving.

Chef’s Insight

The secret to perfect plantains is to cook them until they are tender but not mushy. Keep an eye on them while cooking!

Notes

This recipe can be made ahead of time and reheated before serving.