Mexican Green plantain & black beans stew

Plantain, chicken, beans, corn

Plantain, chicken, beans, corn

Green plantain & black beans stew.  Mains for 6.

Ingredients for the Marinade:

Marinated chicken

Marinated chicken

  • 50g diced onions
  • 2 stock cubes
  • 1 teaspoon Chilli flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 tablespoon olive oil or any vegetable oil
  • 4 tablespoon water
  • Salt

Rinse the chicken, make few deep scoring on the chicken pieces. Pour the marinade over the chicken, mix well and leave in the fridge overnight.

The stew ingredients:

  • 1kg marinated chicken

    Stew ingredients

    Stew ingredients

  • 3 green plantains
  • 2 big carrots
  • 200g black beans – soaked for 24hrs & Cooked for an hour if using dry beans
  • 2 corncobs – shave off the kernels as on the picture
  • 100g chopped tinned tomato
  • 1 teaspoons chilli flakes
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 red onion
  • 3 big garlic cloves

    Shaving the corn kernels

    Shaving the corn kernels

  • Halves of 1 green, orange and yellow sweet peppers
  • 1L vegetable stock
  • Corn oil

Prep: Don’t forget to soak the bean the day before and boil them for an hour before using in the stew.

Also marinate the chicken for few hours before using it.

Peel the plantain

Peel the plantain

Remove the skin of the plantain and cut as in the picture, cut in 2cm thick and slanted. Do the same for the carrots. Set aside.

Rinse the black beans now boiled. Rinse the corn kernel, set both aside.

Cut the red onion in big chunks or wedges, cut the sweet pepper in about the same size. Peel and crush the garlic, set aside.

Method: Use a big pot with a lid. Heat 4 tablespoons of corn oil (or any vegetable oil) fry the chicken pieces to seal in the flavours and obtain a brown crispy skin. 2 to 3 minutes on each side should do. Once all the pieces have been fried. Set aside and cover.

Browned chicken

Browned chicken

In the same pan, add the onion and brown. Then, add the plantain, carrots, beans, corn and half of the stock. Also add the chilli, ground cumin, ground coriander, crushed garlic and salt. Stir and cover to simmer for 30 minutes. Don’t forget to keep an eye on it so the liquid won’t dry out.

After 30 minutes, add the sweet peppers, tomato, the fried chicken pieces the rest of the stock and adjust the seasoning. Stir.

Add another 200ml of water if necessary as the contents of the pan should almost (not completely) covered with liquid to keep everything moist. Cover the pan and leave it to simmer for another 30 minutes…

From the time the plantain is added, the total cooking time should be 1hour and by adding the chicken half way, it means that the chicken won’t fall off the bones but will be very well cooked and as soft as the plantain.

That is it! Enjoy!

See you next week.




Currants coated roast chicken and red wine sauce

DSC02886 DSC02887

1,500kg chicken
6 garlic cloves
2 spring onions

Ingredients for the dish

Ingredients for the dish

½ white onion
1 red onion
1 red sweet pepper
30ml rapeseed oil
1 tea spoon of sugar
50grs dry currants
1 tin of peeled (whole) tomatoes
Salt & pepper

The marinade: Blend the garlic, spring onions, currant, rapeseed oil and sugar.

Chicken and the marinade

Chicken and the marinade

Method: Prep the chicken by removing all the extra skin around the neck and anus area. Butterfly the chicken by cutting it through the back length way. Rinse it and lay it flat in the oven tray. With a sharp knife, make some deep cut into the chicken. Salt and massage into it the previously blended marinade. Cover and leave to rest for 15 minutes.
Now chop the onions and red pepper roughly, and spread in the tray before placing it in the oven for 1hr and 20 minutes at 200C… Don’t forget to base it as every 20 minutes or so.

The gravy: Once the chicken is ready, take it out of the tray and transfer the juices, vegetables and residues from the baking tray into a sauce pan. Add the content of the tomato tin making sure to keep the tomatoes whole… stir gently, and leave to reduce for 10 minutes.
Now add a knob of butter and 2 glasses of 13% alcohol red wine, stir and cover for 10 minutes. Adjust the seasoning. The gravy is ready.
The chicken is accompanied here by roast parsnips cooked from frozen.
A lot of supermarkets now sell frozen parsnips ready to roast. All I did with this one was to dust it with salt and black pepper, plus a drizzle of rapeseed oil. Then, left it in the oven for 40mins at 200C while the chicken was in.

The whole dish tasted slightly sweet… due to the current, the sugar and sweetness from the wine. I wasn’t exactly sure how of how this dish was going to turn out… and it was a great surprise.

The Nutter

Ginger chicken wings


Folded chicken wings… Serving suggestion

 Something to munch in front of the TV with a piece of bread or chips… no cutlery needed!


– 800grs Chicken wings
– 1 small onion
– 25grs grated ginger
– 2tbs of French mustard
– 5 garlic cloves
– 1 spoon of mustard oil, salt.DSC02006

Wash the chicken and put it in a bowl.
Massage the chicken pieces with mustard. Finely chop the onion and the garlic and add to the chicken with salt and the mustard oil.
Mix all well. Fold the chicken wings to look like a folded knees (makes then easy to handle). Cover and leave in the fridge for 1hr.

Preheat the oven at 200C.
After the Hour, pour the chicken and all the content of the bowl in the oven tray. Place the tray in the oven (in the middle) at 200C and leave it there for 1hr without touching it.
After the hour, turn over the chicken wings and leave in the oven for another 20 minutes.
Switch off the oven and then cover the chicken with foil to keep it moist until it is time to serve.

Do check if there is some gravy at the bottom of the tray. If there is, you should serve your chicken with it. If not, you can recuperate all the bits at the bottom of the tray to create a little gravy.

To do this, remove all the chicken wings and put them in a separate bowl then cover to keep moist. Recuperate/scrape all the bits remaining at the bottom of the oven tray and place them in a pot with half a glass of water (50ml) and a tbsp of mustard oil, 2 or 3 chopped fresh tomatoes pepper and salt. Leave to simmer for about 5 minutes.  Et voila!

Serve this wilt garlic bread or a green salad or potato wedges…


Roasted Chicken w/mustard & garlic

Few weeks ago, I became a blogger. I stated blogging because I was doing an extreme vegan experience over 40 days. To see the daily posts, please copy this link From then, I have been itchy and looking for excuses to have regular blog. After my vegan experience which finished on 12 April, my first meaty meal was this!

Garlic & mustard roasted chicken w/potatoes & plantain

Roasted mustard & garlic chicken with fried potatoes & ripe plantains tossed in fresh garlic & parsley.

The proportions here are for a meal for six. The chicken weights 2.500 kgs.

 The roasted chicken ingredients:

The chicken of course – 20 cloves of garlic; peeled and cut length ways (eachDSC01642 clove cut in 4 at least) – 150 grs of French mustard – 30 cl of Mustard oil – Black pepper – 2 chicken stock cubes & salt (don’t have to use both).

*Wash the chicken, remove all the greasy bits around the neck and bum. Remove all the baby feathers, rinse again and lay it on a cutting board.

*Crush the chicken stocks and mix it with a bit of salt. Rub the mix on the chicken, then, also rub the mustard all over and inside.

*Use the tip of the knife to stab your chicken. In each hole you make insert a piece of garlic. Do this all over the chicken.

*Wrap the chicken in kitchen foil and leave to rest for an hour.

During that time tidy up the mess and get the accompaniments ready.  


the biggest I’ve ever cooked

*After the hour, unwrap the chicken and place it on the oven dish. Insert a whole medium onion inside the chicken, drizzle it with mustard oil.

*Put it in the oven thermostat 200 ® for 2.5 hours… continuously check your chicken and base it with the juice from the tray as the chicken cooks.

 For the accompaniments you’ll need:

4 ripe yellow plantains; peeled and cut in chunks (like D) – 5 medium potatoes; peeled and cut in exactly the same size as the plantain – 1 medium red onion; again peeled and cut in the same way as the plantain and potatoes – A small bunch of parsley; finely chopped – 3 cloves of garlic finely cut – Half a litre of Sunflower oil for the chip pan.

*Mix the plantain, potato and onion together in a container.

*Pour the oil in the chip pan and wait for it to hit up.

*Fry the plantains, potatoes/onion by portion until golden (it should take 4 to 6 minutes to cook).

Repeat until all is done.

*When all has been fried, add the chopped garlic, parsley, and toss. That part is ready. Keep it warm in the oven.

The thing about mixing potato and plantain is, if you are not looking at what is on the fork, it is always a surprise in the mouth… I just love that.

 Now time to prepare the sauce.

*Get the onion out of the chicken. It should be really soft now after all that cooking.

*Pour the juice from the oven tray in a pot and put it on the heat to reduce with the onion from the chicken derriere.

*Now, mush the onion and add a tin of chopped tomato.

*Leave to cook until ready to your taste.

Done. serve.

This is obviously a heavy meal. Check your portion and don’t blame me for ya weight!

The Nutter 🙂