This was a classic case of emptying the fridge before next shopping day :). I had some left over plantains that were becoming too ripe and thought it would compliment chickens perfectly.
Chicken drumsticks in my head makes everything very easy. It is one of my very few chicken parts I eat and as a proper foodie I eat it right to the bone…absolutely marvelous *insanelove*.
This is a really quick meal and you can add the plantain to the oven tray to grill alone side with the chicken so they are cooked at the same time.
Prep time: 40mins (including 30 minutes to marinate the chicken)
Cook time: 40mins
4 x 80g chicken drumsticks
1 teaspoon ginger and garlic paste
1 teaspoon all purpose seasoning
1 teaspoon Cameroon pepper
1 fresh lemon
1 tablespoon olive oil
3 ripe plantains, largely chopped
3 red and green chilli, thinly sliced
Bunch of coriander leaves, roughly chopped
Place the washed drumsticks in a container, add ginger and garlic paste, black pepper, salt, all purpose seasoning, Cameroon pepper, squeezed lemon juice and olive oil. Rub the spices into the drumsticks. Cover with a cling film and place in the fridge for 30mins.
In a preheated grill at 230°, place the drumsticks on an aluminum foil lined tray and into the oven. Leave to cook for 20mins on each side.
With about 10 minutes to go in cooking the chicken place the largely chopped plantains on the tray to cook along side. Serve and sprinkle with chilli and coriander leaves. Enjoy 🙂