Plantain Chicken & Waffles by Crepes and Cones

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Step 1.

Preheat the oven to 180°C/356°F.

Step 2.

Place your sweet potatoes on a baking tray and bake for 30 minutes.

Step 3.

Wash your chicken, place in a bowl and squeeze the juice of 2 lemons over the top. Season with 4 tbsp of paprika, thyme and oregano. As well as onion salt, salt and pepper. Drizzle with olive oil and mix together.

Step 4.

To coat the chicken grab two bowls. In one create the flour mix - plain flour, salt, pepper and 4 tbsp of cayenne pepper, paprika, thyme and oregano. In another, pour in your milk and a squeeze of juice from 2 lemons. Let it sit for a minute before dunking the chicken.

Step 5.

Dip the chicken into the flour mix making sure to get an even coat then submerge in the milk.

Step 6.

Fill a pan with a good amount of oil and get it boiling (just enough oil so that the majority of the chicken is submerged). Drop in your coated chicken and let it fry for 4-5 minutes on either side. Then set aside.

Step 7.

For the waffles, remove your sweet potatoes from the oven and peel away the skin. Mash it up with a fork. Do the same to the plantain then add in your self raising flour, baking powder, cinnamon, vanilla essence and milk. Stir together until you get a nice, thick batter.

Step 8.

Pour the batter into a waffle machine and leave to cook until golden brown. Once cooked, remove, plate up and place your chicken on top.

Step 9.

Drizzle over a good amount of maple syrup, scatter over some icing sugar and bobs your uncle. Enjoy!

You'll need a waffle maker for this one.

8 Chicken Thighs
8 Tbsp Paprika
400g Plain Flour
4 Tbsp Cayenne Pepper
4 Tbsp Onion Salt
4 Tbsp Paprika
8 Tbsp Thyme
8 Tbsp Oregano
900ml Milk
4 Lemons
Olive Oil
2 Over Ripened Mashed Plantain
4 Small Sweet Potatoes
400g Self Raising Flour
170ml Milk
4 Tbsp Baking Powder
1 Tsp Vanilla Essence
4 Tsp Cinnamon
To Serve
Maple Syrup
Icing Sugar