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Main course · West African

Gizdodo-Style Chicken and Plantain in Pepper Sauce

45 min Serves 4 ~682 kcal/serving ~£9.00 (£2.25/serving) Dairy-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g chicken thigh fillets
  • 3 ripe plantain
  • 2 red peppers
  • 1 green pepper
  • 2 scotch bonnet chilli
  • 2 onions
  • 2 garlic cloves
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 1 chicken stock cube
  • 8 tbsp vegetable oil

Nutrition (per serving)

Calories
682 kcal
Protein
34.1 g
Carbohydrate
56.9 g
of which sugars
31.4 g
Fat
35.2 g
of which saturates
4.4 g
Fibre
7.3 g
Salt
1.48 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Gizdodo is made with chicken gizzards and fried plantain; boneless thigh is the easy supermarket swap (if you find gizzards, simmer 400g for 30 minutes first). Cut the chicken into 2cm pieces and toss with the curry powder, thyme, crumbled stock cube and crushed garlic.

  2. 2

    Peel the plantains and cut into 2cm cubes. Heat 5 tbsp vegetable oil in a large frying pan over a medium heat and fry the plantain for 5-6 minutes, turning, until golden. Lift out onto kitchen paper.

  3. 3

    In the same pan, fry the chicken over a medium-high heat for 8-10 minutes until browned and no pink remains. Lift out.

  4. 4

    Pulse the red peppers, 1 onion and the scotch bonnets to a coarse paste. Add the remaining oil to the pan with the second onion, sliced, fry for 2 minutes, then add the pepper paste and fry for 10 minutes, stirring, until thick and the oil separates.

  5. 5

    Return the chicken and plantain with the green pepper, cut into squares, and toss gently for 3 minutes until everything is coated and hot. Season with salt and serve straight away.

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