Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, mash 8 cloves of black garlic with 2 tablespoons of fresh lime juice, 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to form a thick mojo marinade.

2. 2

   Place 600 grams of boneless, skinless chicken thighs into a non-reactive dish or a resealable bag, then pour the black garlic mojo over the chicken, ensuring all pieces are well coated, and allow them to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

3. 3

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a baking sheet with parchment paper.

4. 4

   Arrange the marinated chicken thighs on the prepared baking sheet, ensuring they are in a single layer, and roast them for 25-30 minutes, or until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit) and the chicken is cooked through and lightly browned.

5. 5

   While the chicken roasts, peel 2 medium green plantains and cut each into 1-inch thick rounds, then heat 0.25 cup of vegetable oil in a large skillet over medium-high heat, fry the plantain rounds for 2-3 minutes per side until golden, remove them from the skillet, flatten each piece with the bottom of a glass or a pataconera, and then return them to the hot oil to fry again for another 1-2 minutes per side until crispy and golden brown.

6. 6

   Remove the roasted chicken from the oven and let it rest for 5 minutes before slicing, then serve the chicken alongside the crispy patacones, garnished with 1 handful of fresh cilantro if desired.