Samoan Ginger‑Lime Coconut Chicken With Caramelized Plantains

Ingredients (Serves 4)

For the Chicken

• 1½ lbs boneless chicken thighs
• 1 tbsp avocado oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp turmeric
• 1 tbsp grated ginger
• Zest of 1 lime

For the Coconut‑Lime Sauce

• 1 cup coconut milk
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp fish sauce (optional but authentic)
• 2 cloves garlic, minced
• 1 small red chili, sliced
• ¼ cup chopped cilantro

For the Caramelized Plantains

• 2 ripe plantains, sliced on a bias
• 1 tbsp butter
• 1 tbsp honey
• Pinch of salt

For Serving

• Steamed jasmine rice
• Extra lime wedges
• Fresh cilantro

Instructions

1. Season & Sear the Chicken

1. Pat chicken dry.
2. Rub with salt, pepper, paprika, turmeric, ginger, and lime zest.
3. Heat the Nutri‑Stahl skillet over medium‑high with avocado oil.
4. Sear chicken 4–5 minutes per side until golden and crisp.
5. Remove and set aside.

2. Caramelize the Plantains

1. Add butter to the hot skillet.
2. Lay plantains in a single layer.
3. Drizzle with honey and sprinkle with salt.
4. Cook 2–3 minutes per side until deep golden and sticky.
5. Remove and keep warm.

3. Build the Coconut‑Lime Sauce

1. Lower heat to medium.
2. Add garlic and chili; sauté 30 seconds.
3. Pour in coconut milk, lime juice, brown sugar, soy sauce, and fish sauce.
4. Simmer 3–4 minutes until slightly thickened and glossy.

4. Finish the Dish

1. Return chicken to the skillet.
2. Spoon sauce over the top.
3. Simmer 5 minutes until chicken is fully cooked and infused.
4. Stir in cilantro.