Bajan Chicken Thigh & Green Banana Hash with Turmeric Plantain Bake

About this meal

A nourishing Barbadian breakfast remix: tender shredded chicken thigh replaces saltfish in a savory green banana hash, paired with oven-baked plantain slices seasoned with turmeric and black pepper. A chilled coconut-chia smoothie rounds out the meal, ideal for weight gain and natural hydration while keeping robust Caribbean flavors.

Ingredients

• 200g boneless, skinless chicken thigh — 200g
• 3 medium green bananas (peeled, diced) — 3 medium
• 1 medium red onion (chopped) — 1 medium
• 1/2 medium bell pepper (chopped) — 1/2 medium
• 6 cherry tomatoes (halved) — 6
• 1 tbsp fresh thyme (leaves only) — 1 tbsp
• 1/4 scotch bonnet pepper (deseeded, minced) — 1/4
• 2 cloves garlic (minced) — 2 cloves
• 2 tbsp olive oil — 2 tbsp
• 1/2 tsp black pepper — 1/2 tsp
• a pinch sea salt (or to taste) — pinch
• 1 large ripe plantain (peeled, sliced) — 1 large
• 1/2 tsp turmeric powder — 1/2 tsp
• 1 tbsp coconut oil (for plantain bake) — 1 tbsp
• 2 tbsp chia seeds — 2 tbsp
• 250 ml coconut milk (unsweetened, fresh or carton) — 250 ml
• 3 tbsp rolled oats — 3 tbsp
• 1 tsp honey — 1 tsp
• pinch nutmeg — pinch
• 1/2 tsp vanilla extract — 1/2 tsp

Steps

1. Preheat oven to 200°C (390°F).
2. Season chicken thighs lightly with black pepper and a pinch of sea salt. In a skillet, heat 1 tbsp olive oil over medium-high, add chicken thighs, cook 6–7 min per side until cooked through and golden. Shred the meat and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Sauté onions, garlic, bell pepper, and scotch bonnet pepper for 2–3 minutes until fragrant.
4. Add shredded chicken, diced green banana, cherry tomatoes, fresh thyme, and 100ml water to the skillet. Cover and cook over medium heat for 10–15 minutes until bananas are tender and chicken is infused with the aromatics. Stir occasionally; season with extra black pepper and a pinch of sea salt as needed.
5. For the plantain bake: Toss plantain slices with coconut oil, turmeric, and black pepper. Arrange on a baking tray and bake for 15–18 minutes, turning once, until golden and tender.
6. For the coconut-chia smoothie: In a blender, combine coconut milk, rolled oats, chia seeds, honey, nutmeg, and vanilla extract. Blend until smooth and let sit 5 minutes to thicken slightly.
7. Plate the chicken-green banana hash alongside turmeric plantain bake. Serve with the coconut-chia smoothie.