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1
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.
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2
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.
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3
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.
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4
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.
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5
When you are ready to cook, preheat the oven to 375u00b0 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.
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6
To serve, sprinkle the chicken with the chopped cilantro and a few sprigs sliced scallion and pile the plantains on the side.
