Caribbean Braised Chicken with Mild Tamarind, Coconut Black Beans, and Crispy Green Plantain Cakes

Instructions

1. 1

   1. Season the chicken with 5 g (1 tsp) salt, black pepper, garlic powder, smoked paprika, dried thyme, and ground cinnamon. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a deep skillet or wide pot over medium-high heat with 15 ml (1 tbsp) vegetable oil. Sear the chicken for 3 to 4 minutes per side until nicely browned. Remove and set aside on a plate.

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   3. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the yellow onion and sweet pepper for 4 to 5 minutes until softened. Add the fresh garlic and cook 30 seconds more.

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   4. Stir in the tomato paste, tamarind pulp, and honey. Cook for 1 minute, stirring, to deepen the flavors. Pour in the chicken broth and add the bay leaf; scrape the bottom of the pan to release the browned bits.

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   5. Return the chicken to the skillet along with any accumulated juices. Once gently simmering, reduce to medium-low heat, partially cover, and cook for 25 minutes, turning once, until the chicken is very tender and reaches an internal temperature of 74 °C / 165 °F.

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   6. While the chicken cooks, place the green plantains in a saucepan with the water and 1 g (1/4 tsp) salt. Bring to a boil, reduce the heat, and cook for 12 to 15 minutes until tender but not falling apart. Drain well.

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   7. Mash the hot plantains with the cassava flour, half of the fresh cilantro, half of the lime juice, and 2 g (1/4 tsp) salt until you have a firm dough. Shape into 8 small cakes about 1.5 cm (1/2 inch) thick.

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   8. Heat a nonstick skillet over medium heat and cook the plantain cakes for 3 to 4 minutes per side until golden and crisp. If you prefer to finish them in the oven, place them on a lightly oiled tray and bake at 220 °C / 425 °F for 10 to 12 minutes, flipping halfway through.

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   9. For the beans, combine the cooked black beans, coconut milk, ground cumin, and the remaining salt in a small saucepan. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until creamy. Add half of the scallions and stir.

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    10. Remove the bay leaf from the chicken sauce. If the sauce is too thin, simmer uncovered for 3 to 5 more minutes until it thickens slightly and coats the chicken.

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    11. Finish the chicken with the remaining lime juice, the remaining scallions, and the rest of the fresh cilantro. Serve the chicken with plenty of sauce, alongside the coconut black beans and the crispy green plantain cakes.