Igisafuria

Ingredients

• 2 lb (900g) bone-in chicken thighs
• 4 green (unripe) plantains, peeled and cut into thick rounds
• 2 tbsp oil
• 1 large onion, diced
• 1 leek, thinly sliced
• 1 green bell pepper, chopped
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 1 fresh chili, minced (optional)
• 2 cups water or chicken stock
• Salt to taste
• 2 cups baby spinach (optional)

Before you cook

• Peel the green plantains: slice off both ends, score the skin lengthwise, and peel it away.
• Cut the peeled plantains into thick rounds.
• Dice the onion, slice the leek, and chop the bell pepper and tomatoes.

Steps

1. Heat the oil in a large, heavy pot over medium-high heat.
2. Season the chicken thighs with salt and sear them for 4 minutes per side until browned.
3. Remove the chicken and set aside.
4. Add the onion and leek to the same pot and cook for 5 minutes until soft.
5. Add the bell pepper, tomatoes, chili, and tomato paste.
6. Cook for 3 minutes, stirring, until the tomatoes break down.
7. Return the chicken to the pot and nestle the plantain rounds among it.
8. Pour in the water so it comes about halfway up the ingredients.
9. Cover the pot and simmer over low heat for 45 minutes, until the plantains are tender and the chicken is cooked through.
10. Stir in the spinach if using and cook for 2 minutes until wilted.
11. Season with salt to taste and serve straight from the pot.