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Nigerian style chicken in red pepper sauce with plantains

I saw a picture of this dish on an Instagram post of a woman who I’ve befriended and had to try it. She guided me along the way. So amazing to have contact from all around the world this way. It’s really the next best thing to traveling, learning, sharing.

When you can’t travel, it’s the flavors from faraway places that give you a taste of the different countries. This is her Nigerian dish. When I saw the plantains I had to try to make it, I especially love fried plantains.  They are of course high in potassium, vitamin C, iron, resistant starch, fiber... but also calories.  So 1000 steps or run around the block after every mouthful!

Let's get started, this is what I used from ingredients I have : 

Ingredients :

Red pepper curry
4 garlic cloves, minced
1 medium onion, chopped
1 chili pepper or jalapeno, finely chopped
3 tablespoons grated fresh ginger
1 red bell pepper, cored and finely chopped
1 can (400 ml) diced peeled tomatoes
2 peeled and sliced carrots (optional)
2 teaspoons spices (I used a mixture of turmeric, ginger, coriander, cardamom, cumin, fennel, cloves, salt, cayenne pepper)
1/2 cup chicken stock (or I used chardonnay, because you know, living in France)
1 teaspoon spicy oil (optional)

Fry garlic, onion, ginger over medium heat.  Once browned, add red pepper, chili or jalapeno, carrots, and after that has softened add canned tomato and spices.  After tomatoes have dissolved, add stock then let simmer 15-20 minutes and reduce so sauce thickens.

Fried chicken
4 chicken thighs + 4 drumsticks
Salt - pepper - herbs - spices
2 heaping tablespoons flour
Cooking oil (enough so chicken is at least 1/4 immersed)

Pour juice over chicken. Mix flour with spices, roll chicken in flour mixture.  Fry in oil, turn over until browned, at least 4-5 minutes on each side, otherwise leave in oven to let the inside cook.


Fried plantains
2-3 ripe plantains
Cooking oil
Dash of salt (optional)

Cut plantains sideways to have long oval shapes about at least 1/3 inch thick. Fry in lightly oiled non-stick pan, taking care not to burn as the sugar content caramelizes them fast.  Sprinkle with salt if you wish. Remove when lightly or medium browned.

How to serve the dish depends on whether you like your chicken crunchy or cooked in the sauce.  I cooked the fried chicken in the sauce about 10-12 minutes to let it cook inside.  Some people like it crunchy, in that case, cook separately and top fried chicken and plantains with sauce, with rice on the side. I also served chicken and plantains separately, as some people we know do not like sweet and savory together, (my fam, lol).

It's a flavorful mixture of crunchy, spicy and sweet which can become a regular comfort food.

Enjoy, everyone !  


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