Properly ripened plantains
Cinnamon Chicken & Plantains

My sister and I had a cooking school in the Caribbean.  This was a customer favorite -- and one of ours, too.  We've changed from butter to Butter Olive Oil to make it healthier and also tastier.

1 large onion, chopped

3 tablespoons Butter Olive Oil

8 medium chicken bone-in thighs, with or without skin

1 tablespoon good quality ground cinnamon 

1 cup chicken broth or more if you want it juicier

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon brown sugar

2 large plantains, peeled and cut into 1 inch half moons*

Preheat oven to 375 degrees.

Saute the onion in the butter in a large skillet over medium heat for 3-4 minutes (I have to use 2 skillets since mine aren't big).  Add the cinnamon, salt and pepper.  Place the chicken on top.  Brown the chicken on both sides until it is golden 4-5 minutes per side (it will brown further in the oven).

Remove the chicken from the pan and place in a 9x13 (or similar) casserole dish.  Pour the the broth into the onion and cinnamon mixture in the skillet.  Add the brown sugar and plantains to the sauce, simmering until the plantains are brighter yellow, about 5 minutes more, stirring occasionally.  Pour the plantains and sauce over the chicken, tucking the plantains between the chicken pieces.  Bake for 45 minutes or until the chicken is tender, basting a time or two.  Serve.

* Plantains can't be peeled like bananas.  Instead, cut off both ends and make a slit from end to end.  Then pull off the peel as if you're removing a coat.

Plantains can be used in different stages of ripeness, depending on the dish.  For this dish, the plantains MUST be about 1/4 black in order to be sweet without being mushy.  The picture on the left is the perfect stage.  If your plantains have been picked too early and are hard to peel, you might have to slice off the peel.