Plantain Stuffed Chicken with Tamarind Sauce
Indulge in the mouthwatering fusion of sweet, savory, and tangy flavors with this Plantain Stuffed Chicken with Tamarind Sauce. Perfectly seared chicken breasts are stuffed with a delightful mixture of caramelized plantains, onions, and warm spices like cumin and paprika, then baked to tender perfection. A rich, tangy tamarind sauce, balanced with tamari and a touch of brown sugar, takes this dish to the next level, offering a burst of bold flavor in every bite. This recipe not only features wholesome, globally inspired ingredients but also pairs beautifully with rice, roasted vegetables, or even a fresh green salad. Elevate your next dinner with this vibrant, easy-to-make meal that’s sure to impress your taste buds and dinner guests alike!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 medium ripe plantains
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tamari sauce or soy sauce
- 3 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 0.5 cup low-sodium chicken broth
- 2 tablespoons fresh cilantro, chopped
- 4 pieces kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the ripe plantains into small cubes.
In a skillet, heat 2 tablespoons of butter over medium heat. Add the diced plantains and cook for 5-7 minutes until softened and lightly caramelized. Set aside to cool.
Using a sharp knife, create a pocket in the thickest part of each chicken breast, being careful not to cut all the way through.
In a bowl, mix the cooked plantains, diced onion, minced garlic, 1 teaspoon of olive oil, ground cumin, paprika, and a pinch of salt and pepper. Stuff each chicken breast with this mixture and secure with kitchen twine to hold the filling inside.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the tamarind sauce. In a small saucepan, combine tamarind paste, tamari sauce, brown sugar, and chicken broth. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Once the chicken is done, remove the kitchen twine and serve the stuffed breasts topped with the tamarind sauce. Garnish with fresh cilantro.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 4985 mg | 217% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 110.1 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 208 mg | 16% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4512 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
