Baked Chicken And Plantains – a delicious recipe with mango, green peppercorn, mustard, orange juice, chicken, plantains. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse chicken with cold water; pat dry with paper towels. Place chicken in a glass or stainless steel bowl.
2
In a blender or food processor, combine chutney, peppercorns, mustard, and orange juice. Process until smooth.
3
Pour chutney mixture over chicken, Let marinate 1 hour at room temperature.
4
Preheat oven to 425u00b0F Grease a baking dish large enough to hold chicken in one layer.
5
Peel plantain; cut crosswise in 1/4-inch slices. Arrange plantains in greased dish, Arrange chicken over plantains, adding all of marinade.
6
Cover and bake about 25 minutes or until chicken is cooked through and plantains are tender.
7
Remove from oven; preheat broiler. Arrange papaya around chicken. Baste papaya and chicken with cooking juices. Broil until chicken is brown and papaya is warm, Divide among 4 plates. Garnish with cilantro sprigs and serve.
187
kcal
Calories
4
g
Fat
5
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons mango chutney, 1 teaspoon green peppercorn, 1 teaspoon Dijon mustard, 1/2 cup fresh orange juice, and more.
Yes, Baked Chicken And Plantains falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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