Loaded Plantain Fries with Crispy Chicken Thigh and Spicy Slaw
Crispy and steamy air-fried plantain fries topped with spice rub air-fried chicken thighs and a Haitian Inspired spicy, tangy, citrusy pepper cabbage slaw.
Servings 2 servings
Calories: 555kcal
Ingredients
Seasoning Blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- ⅛ teaspoon ground clove
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Chicken Thighs
- 7 ounces of chicken thighs boneless and skinless
- 1 tablespoon Worcestershire sauce
- 1 teaspoon avocado oil
Cabbage Slaw (Pikliz)
- 1 cup cabbage fine shreds
- ½ cup carrot fine shreds
- ¼ cup onion thin slices
- ¼ cup red bell pepper thin slices
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 2 tablespoons vinegar
- 1 teaspoon scotch bonnet pepper or habanero pepper sauce
Plantain Fries
- 12 ounces plantain
- ½ tablespoon avocado oil
- 1 teaspoon seasoning blend
Garnish
- chopped parsley
- lime wedges
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Seasoning Blend: In a mixing bowl, combine the garlic powder, onion powder, smoked paprika powder, chili powder, cumin powder, ground clove, dried thyme, dried oregano, salt, and pepper.
- Prepare the Chicken: Combine the three teaspoons of the seasoning blend, oil, and Worcestershire with the chicken in another mixing bowl. Then, cover with plastic wrap, place in a sealed plastic bag or air-tight container, and marinate in the refrigerator while prepping the rest of the meal.
- Make the Pepper Cabbage Slaw (Pikliz): In another mixing bowl, combine the cabbage, carrots, onion, red bell pepper, juices, vinegar, and pepper sauce with one teaspoon of the seasoning blend. Gently push down the vegetables in the juice mixture, cover them with plastic wrap, and place them in the refrigerator.
- Prepare the Plantain Fries: Peel and cut the plantain into ½-inch thick and 3-inch long fries, soak them in salt water in another mixing bowl or container, and set aside.
- Set the Air Fryer: Preheat the air fryer to 350 °F for a cooking time of 18 minutes. Then add and cook the chicken until golden brown with an internal temperature of 165 °F. Once the chicken is done, remove it from the air fryer and set it aside to rest on a cutting board for five minutes.
- Air Fry the Plantain: Wipe the air fryer with a paper towel. Be careful if it is still hot. Preheat the air fryer to 390 °F for a cooking time of 8 minutes. Drain the water from the plantain bowl, add the oil, and toss well. Then, lay the plantain fries spaced out evenly in the basket when the air fryer is ready.
- Remove the plantain from the air fryer and toss in the bowl with the remaining seasoning blend.
- Serve: Slice the chicken into ¼-inch thin pieces. Then plate up the plantain fries first, and add the sliced chicken on top. Then add the pepper cabbage slaw on top of the chicken slices with some of the juices. Garnish the dish with chopped parsley and a lime wedge.
Video
Notes
Seasoning Blend Substitute - For convenience, substitute the recipe card's seasoning blend with the following store-bought seasoning blends for a complimentary match.
- Cajun Seasoning
- Taco Seasoning
- Adobo Seasoning
- Creole Seasoning
- Baharat Seasoning
Nutrition
Calories: 555kcal | Carbohydrates: 72g | Protein: 21g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 818mg | Potassium: 1497mg | Fiber: 8g | Sugar: 37g | Vitamin A: 8736IU | Vitamin C: 87mg | Calcium: 124mg | Iron: 5mg
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