African-style Spiced Chicken with Rice and Fried Plantains

Ingredients

In this African adaptation of the Filipino dish Chicksilog, we incorporate African spices and flavors to create a unique fusion. The original Chicksilog consists of marinated chicken, garlic fried rice, and fried egg. In this African version, we replace the garlic fried rice with fragrant rice cooked with African herbs and spices. Additionally, we substitute the fried egg with crispy fried plantains, adding a touch of sweetness and texture to the dish. We alse have the original recipe for Chicksilog, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 2 tablespoons African spice blend (such as berbere or ras el hanout) 2 tablespoons African spice blend (such as berbere or ras el hanout)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 15g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken thighs with the African spice blend, salt, and pepper. Allow the chicken to marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a skillet over medium heat. Add the marinated chicken thighs and cook until golden brown and cooked through, about 6-8 minutes per side. Remove from heat and set aside.
3. 3.
   In a separate pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
4. 4.
   Add the rice, ground cumin, ground coriander, paprika, salt, and pepper to the pot. Stir well to coat the rice with the spices.
5. 5.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
6. 6.
   While the rice is cooking, heat vegetable oil in a separate pan for frying the plantains. Fry the sliced plantains until golden brown and crispy on both sides. Remove from the pan and drain on a paper towel.
7. 7.
   Serve the African-style spiced chicken alongside the fragrant rice and crispy fried plantains.

Treat your ingredients with care...

• Chicken thighs — For extra tenderness, you can marinate the chicken overnight in the African spice blend to enhance the flavors.
• Plantains — Choose ripe plantains with yellow skin for a sweeter taste. The plantains should be firm but not overly ripe.

Tips & Tricks

• If you can't find African spice blends, you can create your own by combining spices like paprika, cayenne pepper, cinnamon, ginger, and cloves.
• For a spicier kick, add a pinch of chili powder or cayenne pepper to the African spice blend.
• Serve the dish with a side of tangy African hot sauce or chutney for an extra burst of flavor.
• If you prefer a healthier option, you can grill the chicken instead of pan-frying it.
• Experiment with different types of rice, such as basmati or jasmine, to add variety to the dish.

Serving advice

Serve the African-style spiced chicken with rice and fried plantains on a large platter, garnished with fresh herbs like cilantro or parsley. Accompany the dish with a side of African hot sauce or chutney for an extra kick of flavor.

Presentation advice

Arrange the grilled or pan-fried chicken thighs on one side of the platter, placing the fragrant rice in the center, and the crispy fried plantains on the other side. Drizzle some of the cooking juices from the chicken over the rice for added moisture and flavor. Garnish with fresh herbs for a vibrant and appetizing presentation.