Nigerian Chicken and Plantain Pie

Name: Nigerian Chicken and Plantain Pie
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 6
Ingredients: 600 g boneless chicken thighs, roughly chopped; 2 very ripe plantains; 2 Romano peppers; 400 g canned plum tomatoes; 1 red onion; 4 clove garlic; 1-2 scotch bonnets; 400 g plain flour, plus extra for dusting; 200 g cold unsalted butter, cut into cubes; 1 1/2 tbsp butter; 2 eggs; 4 tbsp cold water; 215 ml vegetable oil; 3 tbsp tomato puree; 2 1/2 tsp curry powder; 2 tsp paprika; 1 tsp garlic powder; 1 1/2 tsp dried thyme; 2 tsp chicken stock powder; 1 1/2 tsp salt

This Nigerian chicken and plantain pie layers flaky homemade pastry with a rich red pepper chicken filling and a buttery ripe plantain mash. It is deeply savory, gently sweet, and warmly spiced, making it an impressive dinner or weekend baking project.

Servings6 Portions

Prep Time60 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

boneless chicken thighs, roughly chopped
600 g
very ripe plantains
2
Romano peppers
2
canned plum tomatoes
400 g
red onion
1
garlic
4 clove
scotch bonnets
1
plain flour, plus extra for dusting
400 g
cold unsalted butter, cut into cubes
200 g
butter
0.5 tbsp
eggs
2
cold water
4 tbsp
vegetable oil
215 ml
tomato puree
3 tbsp
curry powder
1 tsp
paprika
2 tsp
garlic powder
1 tsp
dried thyme
0.5 tsp
chicken stock powder
2 tsp
salt
0.5 tsp

Step-by-Step Instructions

Make the pastry: In a large bowl, mix the flour and 1 tsp salt. Rub in the cold butter until the mixture looks like fine breadcrumbs. Beat 1 egg with 3 tbsp cold water, then stir it into the flour mixture until a dough forms, adding a little more cold water if needed. Knead briefly until smooth, divide into one large piece and one smaller piece, wrap, and chill for 30 minutes.

Prepare the red pepper base: Roughly chop the Romano peppers, garlic, and scotch bonnets. Blend with the canned tomatoes, tomato puree, and half of the red onion until smooth.

Cook the sauce: Heat the vegetable oil in a large saucepan over medium heat. Finely slice the remaining onion and cook for about 10 minutes until softened. Pour in the blended pepper mixture and simmer for 20 to 30 minutes, stirring occasionally, until thick, deep red, and the oil begins to separate. Set aside to cool completely.

Cook the chicken filling: Heat 1 tbsp of oil in a large frying pan over medium heat. Add the chicken, curry powder, paprika, garlic powder, dried thyme, chicken stock powder, and a pinch of salt. Cook for 10 to 15 minutes, stirring, until the chicken is cooked through and lightly coated in the spices. Let it cool, then mix it with the cooled pepper sauce.