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Nevis: Spiced Chicken with Chiles Recipe

Chef Bruno Correa of Four Seasons Resort Nevis shares his culinary secrets

In honor of the Nevis International Culinary Heritage Exposition (NICHE), the Four Seasons Resort Nevis has shared with ISLANDS a terrific recipe for an authentic island dish. Our thanks to Chef Bruno Correa. Start cooking!

INGREDIENTS:

4 whole chicken legs, cut into drumsticks and thighs
2 tablespoons Pinney's Beach spice mix powder
1 tablespoon chopped garlic
¼ cup diced shallots
Sea salt and freshly ground white pepper
2 tablespoons red Nevisian habanero chile
2 tablespoons green Nevisian chile
1 large semi-ripe Nevisian plantain, peeled
¼ cup olive oil
2 tablespoons finely chopped cilantro
2 tablespoons whole cilantro leaves

DIRECTIONS:

Season chicken with spice mix, garlic, shallots, salt and pepper. Set aside to rest for 30 minutes. Preheat oven to 350 degrees. Place a drumstick and thigh in each of 4 pieces of aluminum foil, sprinkle with red & green chiles, and wrap. Place wraps on a baking tray and bake for 35 minutes. Cut plantain into 1-inch-long segments. In a pan, warm oil and fry until golden brown. Smash plantains to ¼ inch-thin and fry again until crisp. Place on paper towels and season with salt. To serve, garnish chicken with plantain chips, chiles and cilantro.

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