Ingredients
2 skinless chicken thighs
1 medium onion, diced
4 sticks celery, diced
1 red chilli sliced in half lengthways
2 garlic cloves, chopped
500g/1 lb 1oz plantains (peeled weight)
100g/3½oz medium cornmeal or polenta
2 tbsp chopped parsley
1 tbsp chopped chives
vegetable oil and olive oil for frying
salt and freshly ground black pepper
Method
1. Heat two tablespoons of olive oil in a medium pan over a medium heat. Fry the chicken thighs until browned on both sides. Remove from the pan and lower the heat slightly.
2. Add the onion, celery, chilli and garlic to the pan and fry until softened
3. Add two-and-a-half pints (1.4 litres) of cold water to the ingredients in the pan, bring to the boil and then reduce the heat to a simmer.
4. Add the browned chicken thighs and cook for one hour, keeping the water at a gentle simmer.
5. Meanwhile, slice the plantain diagonally into long discs about half an inch (1cm) thick. Heat some vegetable oil in a frying pan over a medium heat and add the plantain slices. Shallow fry until the plantain slices are soft and brown on both sides. Drain on kitchen paper.
6. Roughly mash the plantain with a fork while they are still warm and set aside
7. After the hour of cooking, remove the chicken thighs from the cooking liquid and, using a knife and fork, remove the flesh from the bone. Remove the chilli pieces from the cooking liquid and discard.
8. Return the chicken meat to the simmering liquid and discard the bones.
9. Using a whisk, stir the mixture whilst adding the cornmeal or polenta in a slow, steady stream. Stir very quickly once all the cornmeal is added to prevent any burns from the volcanic bubbling of the mixture.
10. Stir until thickened, about seven minutes.
11. Remove from the heat and add the mashed plantain and herbs. Beat the mix using a wooden spoon.
12. Season with plenty of salt and pepper to taste.
