Informations supplémentaires
40 min.
|
670 kcal
|
easy
|
|
Printable version
1. Marinate the chicken
In a bowl, combine the juice of a lime, the spice mix, the honey, 2 tbsp. of olive oil, some salt and some pepper. Add the chicken thighs and coat well in the marinade. Allow to marinate until it's time to cook them.
2. Setup
Preheat the oven to 425°F. Peel the plantain. You can make incisions in the peel of the plantains using a knife and then removing it. It is normal for the plantian to appear not ripe. Cut the plantain into angled pieces. Chop the garlic. Zest the limes and cut them in half. Cut the green onions into pieces. Slice the jalapeño.
3. Cook the chicken
Spread the chicken thighs out on a baking sheet. Brush the rest of the marinade on them. Cook in the oven for 30-35 minutes.
4. Cook the plantains
In a deep pan, warm up a generous drizzle of vegetable oil. Cook the plantains for 2-3 minutes. Remove the plantains from the oil and lay them out on a flat surface. Smash lightly using a plate or a glass. Return the lightly mashed plantains to the hot oil and fry for another 2-3 minutes. Remove and place on paper towels. Season with salt.
5. Make the sauce and the coleslaw
In a blender or using an immersion blender, make a sauce with the cilantro leaves and stems, the rest of the garlic, the green onions, the lime zest, the lime juice, the jalapeños, to taste (caution! spicy) and the mayonnaise. Add a little water if the sauce is too thick. Season with salt and pepper. In a bowl, mix the green cabbage with 1 2P | 2 3P tbsp. of the sauce.
6. Plate your dish
Serve the chicken with the fried plantains, the coleslaw and the sauce. Bon appétit!
2unitChicken Legs
1unitPlantain Banana(s)
2unitLime
1unitCilantro
1unitJalapeño(s)
2unitGreen Onion(s)
45mlMayonnaise
2unitGarlic Clove(s)
5gSpice Mix (cumin powder,smoked paprika)
2unitHoney
100gSliced green cabbage
What you need
Pan, Bowls, Baking sheet, Blender, Paper towels.
670 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
30g
10%
fat
48g
74%
cholesterol
160mg
53%
fiber
2g
8%
protein
29g
saturated
11g
55%
sodium
300mg
13%
sugar
14g
trans
1g