African Hazel Cocoa Spiced Chicken with Plantain Mash

Name: African Hazel Cocoa Spiced Chicken with Plantain Mash
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs; 2 tablespoons cocoa powder; 2 tablespoons hazelnut oil; 1 teaspoon smoked paprika; 2 cloves garlic; Salt and pepper; 3 large ripe plantains; 1/2 cup coconut milk; 2 tablespoons butter; Salt; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/2 teaspoon cinnamon; 1/2 teaspoon allspice; Fresh cilantro leaves; Chopped hazelnuts

A Fusion of Rich African Spices and Sweet Plantain Flavors

Delight your senses with this tantalizing dish that blends savory chicken with the warmth of hazelnut and cocoa, complemented by a creamy plantain mash.

1 h 45 min
4
Intermediate

Ingredients

For the Marinated Chicken

4 chicken thighs

skin on

2 tablespoons cocoa powder

unsweetened

2 tablespoons hazelnut oil

1 teaspoon smoked paprika

2 cloves garlic

minced

Salt and pepper

to taste

For the Plantain Mash

3 large ripe plantains

peeled and chopped

1/2 cup coconut milk

2 tablespoons butter

Salt

to taste

For the Spice Blend

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon cinnamon

1/2 teaspoon allspice

For the Garnish

Fresh cilantro leaves

Chopped hazelnuts

Preparation

Marinating the Chicken

Combine Marinade

In a large bowl, combine cocoa powder, hazelnut oil, smoked paprika, garlic, salt, and pepper.

For enhanced flavor, marinate the chicken overnight.

Coat Chicken

Add chicken thighs to the marinade, ensuring each piece is well-coated.

Refrigerate

Cover and refrigerate for at least 1 hour (or overnight for best results).

Preparing the Plantain Mash

Boil Plantains

Boil plantain pieces in salted water until tender (about 20 minutes).

Ensure plantains are fully ripe to avoid a starchy mash.

Drain and Mash

Drain and return to pot. Add coconut milk and butter.

Mash Smooth

Mash until smooth and creamy. Adjust salt to taste.

Add a dash of nutmeg to the plantain mash for extra warmth.

Cooking Process

Toast and Grind Spices

In a dry skillet, toast cumin and coriander seeds until fragrant. Grind to a powder and mix with cinnamon and allspice.

Sear Chicken

Preheat oven to 375°F (190°C). Heat a skillet over medium-high heat and sear chicken thighs, skin-side down, until golden (about 5 minutes).

Use high heat to achieve crispy skin.

Bake Chicken

Transfer seared chicken to an oven-safe dish, sprinkle with the spice blend, and bake for 30 minutes until cooked through.

Bake at 375°F (190°C) for moderate heat cooking.

Plating & Serving