Rummaneyye with a Nicaraguan Twist

Ingredients

In this Nicaraguan adaptation of Rummaneyye, we replace some of the traditional Lebanese ingredients with Nicaraguan staples. Instead of using grape molasses, we use pomegranate molasses to add a tangy sweetness. Additionally, we incorporate plantains and black beans to infuse the dish with tropical flavors and a touch of Nicaraguan flair. We alse have the original recipe for Rummaneyye, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts 500g (1.1 lb) boneless, skinless chicken breasts
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 1 cup cooked black beans 1 cup cooked black beans
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked white rice, for serving Cooked white rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the pomegranate molasses, olive oil, minced garlic, cumin, paprika, dried oregano, salt, and black pepper.
2. 2.
   Cut the chicken breasts into bite-sized pieces and add them to the marinade. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes, or overnight for enhanced flavor.
3. 3.
   Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the marinated chicken until it is browned and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced plantains and cook until they are golden and caramelized, about 3-4 minutes per side. Remove the plantains from the skillet and set aside.
5. 5.
   To serve, arrange the cooked chicken, plantains, and black beans on a platter. Garnish with fresh cilantro and serve with fluffy white rice.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and black spots for the best flavor and sweetness. If you can't find plantains, you can substitute with ripe bananas, but the flavor will be slightly different.

Tips & Tricks

• For an extra burst of flavor, squeeze fresh lime juice over the dish before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• To save time, you can use canned black beans instead of cooking them from scratch.
• Adjust the sweetness of the dish by adding more or less pomegranate molasses according to your taste preference.
• Serve the Rummaneyye with a side of Nicaraguan cabbage slaw for a refreshing contrast.

Serving advice

Serve the Nicaraguan Rummaneyye hot, with fluffy white rice as a base. The combination of tender chicken, caramelized plantains, and black beans creates a satisfying and hearty meal. Garnish with fresh cilantro for a pop of color and a hint of freshness.

Presentation advice

Arrange the cooked chicken, plantains, and black beans on a large platter, creating an inviting display of colors and textures. Sprinkle fresh cilantro over the dish for an added touch of vibrancy. Serve the Rummaneyye family-style, allowing everyone to help themselves and savor the flavors of Nicaragua.