Spicy chicken with plantain and satay sauce
About the series
Series number five of Ever Wondered About Food? takes in peppers, tea, honey, bananas, milk and onions. Find out more about the series.
Another banana recipe
While we're on the theme of bananas, here's a recipe from a previous series for a rum and banana soufflé.
Caramelised banana cheesecake
Your guests will go bananas when you serve them Paul's delicious caramelised banana cheesecake. Check out the recipe.
Banana smoothie
Quick, nourishing and a great hangover cure – try this banana smoothie recipe.
Related programme
Try out our recipe from the Ever Wondered About Food series
Serves 4
Ingredients
Chicken
- 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
Method
Spicy Chicken
- 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.
- Heat a griddle pan and cook the chicken for 7 minutes on each side.
- Towards the end of the chicken cooking time, add the plantain and fry for 2 minutes on each side until golden.
Satay sauce
- Heat a pan and add the vegetable oil. Fry the shallot, garlic, ginger and lemon grass and cook for 2 minutes, until fragrant.
- Add the peanut butter, shrimp paste, soy sauce, water and a dash of lime juice. Cook for 5 minutes.
To serve
- Serve the chicken and plantain with the satay sauce.
- 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.
Content last updated: 17/05/2007
