I was in St. Kitts in January 2011, I truly appreciate the island's laid back attitude, beauty and the cuisine. I attended a cooking class hosted by Wendy and Lorraine. She made a cinnamon chicken and plantains dish, it was delicious. I made the recipe twice and my friend love it. I made a couple changes from her original recipe and it is still delicious.
BEFORE
AFTER
.
SERVES SIX
Ingredients
1 large sweet onion, chopped
3 cloves of garlic, chopped
1 lemon
samll peice of butter
samll peice of butter
1 tablespoon of olive oil
8 Chicken thighs
1 Tablespoon of ground cinnamon
1 Cup chicken broth (or more if you want more sauce)
1 Teaspoon brown sugar
3 Ripe plantains, peeled and cut into 1” rounds
Salt and pepper to taste
Preheat oven to 350.
8 Chicken thighs
1 Tablespoon of ground cinnamon
1 Cup chicken broth (or more if you want more sauce)
1 Teaspoon brown sugar
3 Ripe plantains, peeled and cut into 1” rounds
Salt and pepper to taste
Preheat oven to 350.
Wash chicken use the juice from the lemon and a pinch of salt to seasons the chicken
Cut the ends of the plantains, slit up the side and peel. Cut into ½ inch half-rounds.
Cut the ends of the plantains, slit up the side and peel. Cut into ½ inch half-rounds.
In a large saucepan Sauté the garlic, onion in the butter over medium high heat stirring often until onion is soft . Remove from the pan and set aside.
Pour olive oil in the same saucepan add the chicken, let brown for 2-3 minutes.
Remove chicken and place into a large baking dish.
Add sauté onion, chicken broth, cinnamon, brown sugar, plantains, salt and pepper to the pan. Bring to a boil, cover and simmer for 5 minutes or more stirring occasionally. Pour the plantains and sauce over the chicken.
Bake uncovered for 45 minutes to 1 or until the chicken is cooked through, basting 2-3 times.
Enjoy!
Beautiful island of St. Kitts
Enjoy!
