This is one of those quick and easy dishes that you can throw together in minutes and just let the spices and your oven do the work for you. When cooking with plantains, it’s important that you choose fruit that is fully ripe. Only cook with ones that are deep yellow all over with not even the tiniest hint of green and if they are starting to be dotted with black then that is even better! Serve with some cooked greens or a green salad on the side.
Test Kitchen Notes
To read more about this Ghanianan dish, see the full article. —The Editors
Jollof Spice Mix
1 1/2 teaspoons
Chicken & Plantains:
2 1/2 pounds
chicken legs (or a combination of thighs and drumsticks)
Place all the spices in a small bowl and mix together with 2 tablespoons of vegetable oil, the lemon juice, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
Using a sharp knife, slash the thigh of each chicken leg diagonally in 2–3 places, cutting almost down to the bone. Place the chicken in a bowl or large plastic food container and then spoon over the spice marinade.
Using your hands, rub the spices into the chicken, getting right into the incisions you made with your knife. You can cook the chicken straight away, but for best results, cover and leave in the refrigerator to marinate for at least 1-2 hours for the flavors to infuse the meat.
Peel the plantains and slice them in diagonal pieces around 1/2-inch thick. Toss them with 1/2 tsp salt and 2 tbsp of oil, and then spread out on a large baking tray.
When you are ready to cook, preheat the oven to 375° F. Place the chicken legs on a roasting tray and transfer them to the oven, along with the plantains. Bake for around 35 minutes or until the juices from the chicken run clear when pierced at their thickest part, and the plantains are soft.
To serve, sprinkle the chicken with the chopped cilantro and a few sprigs sliced scallion and pile the plantains on the side.