Hearty Nigerian Chicken and Plantain Pie

Welcome to a delightful fusion of classic comfort and vibrant West African flavors! This Nigerian Chicken and Plantain Pie takes the soul-warming essence of a traditional chicken pie and elevates it with the rich, aromatic spices of a Nigerian red stew. The surprise sweetness of ripe plantain nestled within the savory filling creates a truly unforgettable culinary experience. It’s the perfect centerpiece for a family dinner or a special occasion, offering a taste of Nigeria in a familiar, beloved format.

Ingredients

For the Filling:

• 1 lb (about 500g) boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• 2 large ripe plantains, peeled and sliced into ½-inch rounds
• 1 tbsp vegetable oil, plus more for frying plantain
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, deseeded and roughly chopped
• 2 plum tomatoes, roughly chopped
• 1 scotch bonnet pepper (optional, adjust to your heat preference)
• 1 tsp curry powder
• 1 tsp dried thyme
• 1 chicken stock cube, crumbled
• 1/2 cup chicken broth or water
• Salt and black pepper to taste

For the Pie:

• 2 sheets of ready-made shortcrust or puff pastry
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Stew Base: In a blender, combine the red bell pepper, plum tomatoes, and scotch bonnet (if using) with a splash of water. Blend until you have a smooth, vibrant purée.
2. Sauté Aromatics: Heat 1 tbsp of vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3. Cook the Chicken: Add the cubed chicken to the pot. Season with salt, pepper, curry powder, and dried thyme. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
4. Combine and Simmer: Pour the blended pepper mixture into the pot with the chicken. Add the crumbled stock cube and the chicken broth. Stir everything together, bring to a simmer, then reduce the heat, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
5. Prepare the Plantain: While the stew simmers, heat a shallow layer of oil in a separate frying pan over medium-high heat. Fry the plantain slices in batches until they are golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
6. Assemble the Filling: Once the chicken stew has thickened, gently fold in the fried plantain slices. Taste and adjust seasoning if necessary. Set aside to cool slightly.



7. Assemble the Pie: Preheat your oven to 400°F (200°C). Line a 9-inch pie dish with one sheet of pastry. Spoon the cooled chicken and plantain filling into the pastry-lined dish.
8. Top and Bake: Cover the pie with the second sheet of pastry. Trim the excess, and crimp the edges to seal. Brush the top with the beaten egg and cut a few small slits in the top to allow steam to escape.
9. Bake: Bake for 25-30 minutes, or until the pastry is golden brown and crisp. Let it rest for 10 minutes before slicing and serving. Enjoy your beautiful, flavour-packed pie!

Nutrition Information

Estimated values per serving (assumes 6 servings)