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Piri-Piri Chicken

with Coconut-Smashed Plantains & Stewed Collard Greens

Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens
Cook Time
25-35mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

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.

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

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: