Entree: Comoros – Central Culinary Region – Mkatra Foutra (Coconut-braised spiced chicken with plantains)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 6 bone-in chicken thighs, approx. 2 lb (900 g)
- 1 1/2 tsp (7 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (6 g) grated fresh ginger
- 1 1/2 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) ground cloves
- 1 small Scotch bonnet or bird’s eye chili, finely chopped (optional)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) chicken broth
- 1 1/2 cups (360 ml) coconut milk
- 2 ripe plantains, peeled and cut on the bias into 1/2-inch (1.3 cm) slices (about 12 oz / 340 g)
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) neutral oil or butter (optional, to finish)

Instructions

1. Pat the chicken thighs dry and season all over with 1 tsp (5 g) salt and 1/4 tsp (0.5 g) pepper. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat.
2. Brown the chicken in batches, skin-side down first, 4–5 minutes per side until golden. Transfer browned pieces to a plate and set aside.
3. Reduce heat to medium and add the sliced onion to the pot. Sauté until soft and translucent, 6–8 minutes. Add garlic, ginger, turmeric, cumin, cinnamon, cloves, and chopped chili (if using) and cook 1–2 minutes until fragrant.
4. Stir in the tomato paste and cook 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
5. Return the chicken to the pot, pour in the coconut milk, and bring to a gentle simmer. Reduce heat to low, cover, and cook 20 minutes.
6. Nestle the plantain slices into the sauce around the chicken. Recover and simmer until the chicken is cooked through and plantains are tender, 10–12 minutes more. If sauce is too thin, uncover and simmer until slightly reduced.
7. Stir in the lime juice and remaining 1/2 tsp (2 g) salt and 1/4 tsp (0.5 g) pepper to taste. Finish with a drizzle of oil or a pat of butter if desired, and sprinkle with chopped cilantro.
8. Serve hot over steamed rice or with flatbread, spooning the coconut-plantain sauce over the chicken.