Trini-Braised Chicken Thighs

Plantain Purée, Pickled Mango, Ginger, Chiles, Soy, Angostura Cocoa Bitters

Chef Tristen Epps | Miami
Yield: 4 servings

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Adapted by StarChefs | november 2022

INGREDIENTS:

Trini-Braised Chicken:
4 chicken leg quarters
Kosher salt
Ground black pepper
¼ cup grapeseed oil
4 tablespoons turbinado cane sugar
8 cloves garlic, smashed
Two 1-inch pieces ginger, smashed
3 tablespoons tomato paste
4 cups chicken stock
2 tablespoons soy sauce
3 tablespoons Angostura cocoa bitters
2 Scotch bonnets
2 sprigs thyme

Plantain Purée:
3 ripe plantains
1 cup vegetable broth
1 teaspoon turmeric
1 cup double cream
1 tablespoon butter
Salt
Apple cider vinegar

Pickled Mango:
3 tablespoons white wine vinegar
1 tablespoon sugar
Chile flakes
1 teaspoon salt
1 tablespoon Angostura orange bitters
1 teaspoon Amchar masala
2 ripe mangos, diced

METHOD:

For the Trini-Braised Chicken:
Butcher chicken into legs and thighs. Season with salt and pepper and set aside.In a large pot or dutch oven over medium-high heat, combine oil, sugar, garlic, and ginger. Cook until sugar is deeply caramelized, and almost burnt. Add chicken to the pot in an even layer, turning frequently to ensure evening browning. Add tomato paste and gently stir. Cook 2 to 3 minutes. Add chicken stock, soy sauce, bitters, Scotch bonnets, and thyme. Reduce heat to low and cook 10 minutes, or until sauce is slightly reduced. Baste the chicken and continue cooking until chicken is cooked through and reaches an internal temperature of 165°F. Remove from heat and let rest 10 minutes at room temperature.

For the Plantain Purée:
In a large pot, add plantains and cover with water. Bring to a simmer and cook until the skin of the plantains begins to break. Transfer to a Vitamix blender and add broth and turmeric. Blend until smooth, then slowly emulsify in cream and butter. Continue blending until mixture is homogeneous and bright yellow. Season with salt and vinegar. Set aside. 

For the Pickled Mango:
In a small pot over medium-high heat, combine vinegar, sugar, and 2 tablespoons water. Season with chile flakes and salt and bring to a boil. Add bitters and masala. Remove from heat and let cool. In a large bowl, add mangos and vinegar marinade. Toss to coat. Cover and let mangos marinate for at least 2 hours, or overnight.

To Assemble and Serve:
Arrange 2 tablespoons Plantain Purée in a circle in the center of a serving plate. Place Trini-Braised Chicken on top of the circle. Garnish with pickled mango. 

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