Roast Chicken With Plantains And Onions Recipes

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ROAST CHICKEN WITH FIG, PLANTAIN, AND RED ONION



Roast Chicken with Fig, Plantain, and Red Onion image

Just a healthy, delicious, and easy meal.

Provided by JohnsnowNW

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 4

Number Of Ingredients 10

2 chicken leg quarters
½ large red onion, chopped
1 ripe plantain, sliced
6 fresh figs, stems removed
2 cloves garlic, sliced
1 teaspoon dried rosemary
salt and ground black pepper to taste
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup water

Steps:

  • Preheat an oven to 475 degrees F (245 degrees C).
  • Place chicken quarters in a 9x13-inch casserole dish. Arrange onion, plantain, figs, and garlic around chicken quarters and season with rosemary, salt, and pepper.
  • Whisk olive oil and balsamic vinegar together in a bowl; pour over chicken quarters. Pour water into casserole dish.
  • Place casserole dish in the preheated oven; reduce temperature to 325 degrees F (165 degrees C). Bake until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.2 calories, Carbohydrate 36.3 g, Cholesterol 69.9 mg, Fat 24.3 g, Fiber 4.2 g, Protein 21.4 g, SaturatedFat 4.8 g, Sodium 72.6 mg, Sugar 24.2 g

ROAST CHICKEN WITH PLANTAINS AND ONIONS



Roast Chicken With Plantains and Onions image

Serious comfort food here. Well seasoned chicken with tender, carmelized onions and plaintains. I like to remove the skin after cooking, not before, in order to keep the chicken moist during baking. While we prefer breasts and thighs, you can use whichever pieces you prefer. I've done some minor revisions to this recipe from Canadian Living.

Provided by justcallmetoni

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon hot paprika or 1 tablespoon smoked paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon pepper, fresh ground (divided)
1/2 teaspoon salt
3 lbs chicken breasts, and thighs
1 tablespoon vegetable oil
2 large ripe plantains, peeled and sliced
6 garlic cloves, sliced
3 onions, sliced
1/2 cup chicken broth or 1/2 cup white wine
2 limes, quartered

Steps:

  • Preheat oven to 375 degrees.
  • In small bowl, combine paprika, cumin, the salt and 1/2 tsp of the pepper. Rub over under the skin of the chicken breasts and thighs.
  • In shallow Dutch oven, heat oil over medium-high heat. Place chicken pieces skin side down and cook 3-5 minutes until chicken is browned. Transfer to plate.
  • Using the same pan, brown the plantains, turning once, about 2 minutes. Transfer to plate.
  • Drain off any fat in pan. Add garlic, onions and remaining salt and pepper. Cook until onions are softened, 5 minutes. Add broth or wine and bring to boil, scraping up brown bits from bottom of pan.
  • Layer plantains on top of the onions. Arrange chicken and any accumulated juices on top. Bake in oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes.
  • Serve with lime wedges to squeeze over top.

More about "roast chicken with plantains and onions recipes"

Place chicken quarters in a 9x13-inch casserole dish. Arrange onion, plantain, figs, and garlic around chicken quarters and season with rosemary, salt, and pepper. Whisk olive oil and balsamic vinegar together in a bowl; pour over chicken …
From tfrecipes.com


2005-07-14 Add garlic, onions and remaining salt and pepper; cook until onions are softened, 5 minutes. Add wine and bring to boil, scraping up brown bits from bottom of pan. Return plantains to pan. Arrange chicken and any accumulated juices on top. Bake in 375°F (190°C) oven until juices run clear when chicken …
From canadianliving.com


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