African Grilled Chicken with Rice, Fried Plantain, Grilled Corn and Mango

Ingredients

• 4 pieces Chicken thighs (skinless, boneless if desired)
• 8 pieces Vegetarian chilies (cut into pieces)
• 3 cloves Garlic cloves (peeled)
• 2 tablespoons Fresh ginger (grated)
• 2 tablespoons Lime juice (freshly squeezed)
• 1 teaspoon Salt
• 0.5 teaspoon Ground pepper
• 1 tablespoon Sugar
• 2 tablespoons Maggi seasoning (bouillon cube)
• 1 tablespoon Fish sauce
• 1 teaspoon Dark soy sauce
• 3 tablespoons Olive oil (divided between marinades and cooking)
• 1 tablespoon Sunflower oil (for frying the plantains)
• 300 g White rice (rinsed before cooking)
• 2 pieces Plantains (peeled, cut into 2 cm thick rounds)
• 2 ears Corn ears (husks removed, grilled)
• 1 piece Mango (diced)

Instructions

1. Prepare the first marinade

   In the mortar, crush the 4 vegetarian chilies, add the crushed garlic, grated ginger, lime juice, salt, pepper, sugar, Maggi seasoning, fish sauce, dark soy sauce and olive oil. Mix well until a homogeneous paste forms.

   Time: PT15M

2. Marinate the chicken

   Generously brush the 4 chicken thighs with the marinade paste, making sure to coat the incisions made in the meat. Cover the dish with plastic wrap and place in the refrigerator for at least 12 hours (ideally overnight).

   Time: PT5M

3. Chill

   Let the chicken marinate in the refrigerator for 12 hours.

   Time: PT12H

4. Cook the rice

   Rinse the rice under cold water, place it in a saucepan with 600 ml water, bring to a boil then cover and simmer over low heat for 15 minutes. Remove from heat and let rest for 5 minutes before serving.

   Time: PT20M

5. Prepare the seasoning sauce

   In a small bowl, crush 4 vegetarian chilies, 1 garlic clove, add 1 tablespoon grated ginger, 1 tablespoon lime juice, ½ teaspoon salt, ½ teaspoon sugar, 1 tablespoon Maggi seasoning and 1 tablespoon olive oil. Mix well.

   Time: PT10M

6. Prepare the plantains

   Peel the plantains, cut them into 2 cm thick rounds.

   Time: PT5M

7. Fry the plantains

   Heat 1 tablespoon sunflower oil in a pan over medium heat (≈180 °C). Add the plantain rounds, cook 5 minutes on one side, flip and cook another 6 minutes until golden and lightly caramelized.

   Time: PT12M

   Temperature: 180°C

8. Grill the corn

   Brush the corn ears with a mixture of ½ teaspoon salt and 1 tablespoon olive oil. Grill on the grill or grill pan for about 10 minutes, turning regularly until slightly charred.

   Time: PT10M

9. Grill the chicken

   Preheat the grill to medium‑high heat (≈200 °C). Place the marinated chicken thighs on the grill, turn every 5 minutes and brush with the remaining first marinade. Cook for about 30 minutes, or until internal temperature reaches 75 °C.

   Time: PT30M

   Temperature: 200°C

10. Assemble the bowls

    In each bowl, place a portion of rice, add pieces of grilled chicken, fried plantains, a piece of grilled corn and mango dice. Serve with the seasoning sauce on the side.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g