Ghanaian Brunch Delight: Plantain-Chicken Stew with Toasted Cornmeal

Allergens

None

Ingredients

• 1 lb ripe plantains
• 2 lbs boneless, skinless chicken thighs
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup tomato puree
• 2 cups chicken broth
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Salt and pepper, to taste
• 2 cups cornmeal
• 2 cups water
• 1 tbsp oil

Instructions

1. Preheat oven to 350°F (175°C). Peel the plantains and cut them into 1 inch chunks. In a large bowl, mix together chicken broth, tomato puree, ginger, cinnamon, nutmeg, cloves, salt, and pepper. Add chicken and let marinate for 20 minutes. Heat oil in a large skillet over medium heat. Add onion and garlic, cooking until translucent. Add the marinated chicken to the skillet and cook until browned. Transfer the skillet contents to an oven safe dish and bake for 20 minutes, or until chicken is cooked through. While the chicken is baking, prepare the cornmeal. In a large saucepan, whisk together cornmeal and water over medium heat. Cook, stirring constantly, until the mixture thickens and forms a soft dough. Once the stew has finished baking, combine it with the cooked plantains. Serve warm over the toasted cornmeal.

Chef’s Insight

The combination of flavors and textures in this Ghanaian brunch delight is sure to impress your guests while offering a simple and satisfying meal.

Notes

For a spicier dish, add red pepper flakes to the marinade.