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Spicy chicken with plantain and satay sauce

Updated Thursday, 28th June 2007

Try out our recipe from the Ever Wondered About Food series

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chicken with plantain Copyrighted  image Icon Copyright: BBC

Serves 4



  • Small chilli, chopped, seeds removed
  • 1 garlic clove, chopped finely
  • Juice of 1 lime
  • 2 tablespoons of olive oil
  • 1 chicken breast slashed along the breast
  • Salt and pepper for seasoning
  • 1 plantain, peeled and sliced thickly

Satay sauce

  • 2 tablespoons (30 ml) vegetable oil
  • 1 shallot, chopped finely
  • 1 garlic clove, chopped finely
  • 1 tablespoons grated ginger
  • 1 lemongrass, chopped finely
  • 200 g (7 oz) crunchy peanut butter
  • 1 teaspoon (5 ml) shrimp paste
  • 2 tablespoons (30 ml) soy sauce
  • 100 ml (4½ fl oz) water
  • 1 lime, squeeze of lime juice
  • For the garnish, a lime wedge


Spicy Chicken

  1. In a bowl mix the chilli, garlic and lime juice with the olive oil and add the chicken. Marinate for 2 minutes and then season with salt and pepper.
  2. Heat a griddle pan and cook the chicken for 7 minutes on each side.
  3. Towards the end of the chicken cooking time, add the plantain and fry for 2 minutes on each side until golden.

Satay sauce

  1. Heat a pan and add the vegetable oil. Fry the shallot, garlic, ginger and lemon grass and cook for 2 minutes, until fragrant.
  2. Add the peanut butter, shrimp paste, soy sauce, water and a dash of lime juice. Cook for 5 minutes.

To serve

  1. Serve the chicken and plantain with the satay sauce.
  2. Garnish with the lime wedge.

Did you know?

Hydrolysis is the process bananas naturally use to turn their starch into sugar but the plantain contains little water content – 65% to the banana's 83%. Therefore in cooking with plantains, you have to use heat to speed up the chemical reaction.




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