Pan-Roasted Chicken with Coconut-Smashed Plantains and Stewed Collard Greens

I apologize for the lack of blog posts since Friday, I feel like I don't have enough hours in the day right now. Between finishing our One Room Challenge {I'm so excited to reveal it tomorrow!} and getting everything ready for my sister's wedding this weekend, the days seem to fly by.

Many people have asked that I share the recipe for the pan-roasted Chicken with Coconut-Smashed Plantains and Stewed Collard Greens. First, I have to admit that I don't like plantains or collard greens so for me to confess that this was my favorite meal last week, you know it has to be good!

Ingredients:

2 Bone-In & Skin On Chicken Thighs

1 Plantain

2 Scallions

1 Bunch of Collard Greens

1 Fresh Lime

1 Red Onion

2 Tablespoons of Tomato Paste

1 Ginger {1 inch in size}

1/4 cup of Coconut Milk Powder

1 cup of water

Olive Oil

1 Tablespoon of an even blend of Spices

{1/8 Teaspoon of Cayenne Pepper, Ground Cinnamon, 

Ground Cardamom, Dried Oregano, Paprika, Light Brown Sugar}

Instructions:

ONE. Preheat the oven to 450 degrees. Pat the chicken dry with paper towels and season with half of the blend of spices and salt & pepper. In a medium pan {oven-safe}, heat 2 teaspoons of olive oil on medium heat until hot. Add the seasoned chicken, skin sides down, and cook for 2-3 minutes or until lightly browned. Transfer the pan directly to the oven. Roast, flipping the chicken halfway through for 23-25 minutes or until cook through. Remove from the oven. 

TWO. While the chicken is cooking, heat a large pot of salted water on high until it is boiling. In the meantime begin preparing all of the other ingredients. Peel the plantains and cut into 1/2 inch rounds. Cut off and discard the root ends of the scallions and slice them thinly. Cut and discard the collard green stems and roughly chop the leaves. Using a peeler, remove the rind of the lime, avoiding the white pith. Then mince the rind to get 2 teaspoons of zest {we used a zester}. Quarter the lime. Peel and thinly slice the red onion. Peel and mince the ginger. In a medium bowl, whisk together the coconut milk powder and 1/4 cup of water.

THREE. Add the plantains to the pot of boiling water. Cook for 9-11 minutes or until tender when poked with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork, smash the cooked plantains {similar to mash potatoes}. Stir in the lime zest, coconut milk powder mixture and the juice of 2 lime wedges. Mix thoroughly and season with salt and pepper. Set these aside. 

FOUR: In a medium, non-stick pan, heat 2 teaspoons of olive oil on medium heat until hot. Add the onion, ginger, scallions and remaining blend of spices. Cook for 1-2 minutes or until softened then add the tomato paste. Cook for another 1-2 minutes or until everything is dark red. 

FIVE: Add the collard greens and 3/4 cup of water to the pan of onions, ginger, etc. Cook on medium, stirring occasionally, for 10-12 minutes or until the collard greens have wilted and the liquid has slightly reduced in volume. Season with salt and pepper. Remove from heat.  You are FINISHED!

SIX. Divide the stewed collard greens and smashed plantains between 2 plates, placing the collard greens on the bottom and adding the smashed plantains on top of them. Then place a piece of chicken on each plate. 

I paired this dish with a Rose and it was simply delicious! I hope everyone's having a wonderful week. Make sure to stop back by tomorrow to see our One Room Challenge - Guest Room makeover reveal.