Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens

Piri-Piri Chicken

with Coconut-Smashed Plantains & Stewed Collard Greens

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

The chile pepper is one of the world’s most well-traveled ingredients. Native to the Americas, it started appearing in Europe in the 16th Century. From there, it went global. Portuguese traders brought chile seeds to Southeastern Africa, where the plant spread and became integral to many local cuisines. A preparation called “piri-piri” (literally “pepper-pepper”) soon made its debut. In our version, you’ll dust chicken thighs in our own piri-piri spice blend, then pan-roast them for an authentic, lightly-charred flavor and unbeatably crispy texture.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Pan-roast the chicken:
1 Pan-roast the chicken:

Preheat the oven to 450°F. Pat the chicken dry with paper towels and season with half the spice blend, salt and pepper. In a medium pan (oven-safe if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down, and cook 2 to 3 minutes, or until lightly browned. Transfer the pan directly to the oven. (Alternatively, place the browned chicken, skin sides down, on a sheet pan or in a baking dish.) Roast, flipping the chicken halfway through, 23 to 25 minutes, or until cooked through. Remove from the oven.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the plantains and cut into ½-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut out and discard the collard green stems; roughly chop the leaves. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and thinly slice the onion. Peel and mince the ginger. In a medium bowl, whisk together the coconut milk powder and ¼ cup of water.

Cook & smash the plantains:
3 Cook & smash the plantains:

While the chicken continues to cook, add the plantains to the pot of boiling water. Cook 9 to 11 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork, smash the cooked plantains. Stir in the lime zest, coconut milk powder mixture and the juice of 2 lime wedges until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.

Cook the aromatics:
4 Cook the aromatics:

While the plantains cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, ginger, white bottoms of the scallions and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red.

Stew the collard greens:
5 Stew the collard greens:

Add the collard greens and ¾ cup of water to the pan of aromatics. Reduce the heat to medium and cook, stirring occasionally, 10 to 12 minutes, or until the collard greens have wilted and the liquid is slightly reduced in volume; season with salt and pepper to taste. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the stewed collard greens and smashed plantains between 2 dishes. Top each with a piece of the pan-roasted chicken. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Pan-roast the chicken:
1 Pan-roast the chicken:

Preheat the oven to 450°F. Pat the chicken dry with paper towels and season with half the spice blend, salt and pepper. In a medium pan (oven-safe if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down, and cook 2 to 3 minutes, or until lightly browned. Transfer the pan directly to the oven. (Alternatively, place the browned chicken, skin sides down, on a sheet pan or in a baking dish.) Roast, flipping the chicken halfway through, 23 to 25 minutes, or until cooked through. Remove from the oven.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the plantains and cut into ½-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut out and discard the collard green stems; roughly chop the leaves. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and thinly slice the onion. Peel and mince the ginger. In a medium bowl, whisk together the coconut milk powder and ¼ cup of water.

Cook & smash the plantains:
3 Cook & smash the plantains:

While the chicken continues to cook, add the plantains to the pot of boiling water. Cook 9 to 11 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork, smash the cooked plantains. Stir in the lime zest, coconut milk powder mixture and the juice of 2 lime wedges until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.

4 Cook the aromatics:

While the plantains cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, ginger, white bottoms of the scallions and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red.

Cook the aromatics:
Stew the collard greens:
5 Stew the collard greens:

Add the collard greens and ¾ cup of water to the pan of aromatics. Reduce the heat to medium and cook, stirring occasionally, 10 to 12 minutes, or until the collard greens have wilted and the liquid is slightly reduced in volume; season with salt and pepper to taste. Remove from heat.

6 Plate your dish:

Divide the stewed collard greens and smashed plantains between 2 dishes. Top each with a piece of the pan-roasted chicken. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!

Plate your dish: