Creamy Lentil Moro with Oregano Chicken, Roasted Kabocha Squash and Golden Sweet Plantain

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, mix the chicken with the lime juice, 2 teaspoons (4 g) dried oregano, half of the garlic, 1 teaspoon (about 6 g) salt, 1/2 teaspoon (1 g) black pepper, and 1 tablespoon (15 ml) vegetable oil. Let it rest for 15 minutes while you prepare the rest.

2. 2

   Place the squash on a baking tray. Toss it with 1 tablespoon (15 ml) vegetable oil, the cumin, 1/2 teaspoon (about 3 g) salt, and a pinch of black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning once, until tender and browned on the edges.

3. 3

   While the squash roasts, heat 1 tablespoon (15 ml) vegetable oil in a medium pot over medium heat. Sauté the red onion, cubanelle pepper, and remaining garlic for 3 to 4 minutes until fragrant. Add the tomato paste and cook for 1 minute, stirring.

4. 4

   Add the cooked lentils, rice, coconut milk, hot water, bay leaf, white vinegar, the remaining teaspoon of oregano, half of the chopped cilantro, 3/4 teaspoon (about 4 g) salt, and the rest of the black pepper. Stir well, bring to a gentle boil, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid has been absorbed.

5. 5

   Heat a wide skillet over medium-high heat. Brown the marinated chicken with its juices for 4 to 5 minutes per side, until fully cooked and deeply colored. If preferred, check that the thickest part reaches 74 °C / 165 °F. Remove and let rest for 5 minutes.

6. 6

   In the same skillet, melt the butter over medium heat. Add the ripe plantain slices and brown them for 1 to 2 minutes per side until glossy and caramelized, without falling apart.

7. 7

   Uncover the moro, remove the bay leaf, and fluff the rice with a fork. Add the remaining chopped cilantro and adjust salt if needed.

8. 8

   Serve a bed of creamy lentil moro, place the oregano chicken on top or alongside, add the roasted squash, and finish with the golden sweet plantain.