Suya-Spiced Chicken Plantain Boats
I am obsessed with plantains. They are incredibly versatile, and having a few on hand is never a bad idea. Whether they're fried, baked, mashed, or stuffed, plantains can easily become the foundation of a quick meal or a show-stopping dish.
Plantain boats are one of those recipes that naturally invite creativity. A simple base of ripe plantains is transformed into something bold, layered, and deeply satisfying. In this version, leftover rotisserie chicken is reimagined into a 30-minute dish that draws inspiration from Caribbean plantain traditions and the peanut-forward, spice-driven flavors found across parts of Africa.
As a Zimbabwean, I grew up with dishes like huku nedovi, where peanuts play a central role in creating richness and depth. While this recipe is not a traditional Zimbabwean dish, the combination of peanuts and warming spices immediately feels familiar to me. That same appreciation for nutty, savory flavors is part of what drew me to suya (yaji) seasoning, a West African spice blend known for its smoky, bold character and use of ground peanuts.
Across the Caribbean and Latin America, plantains are a foundational ingredient used in both sweet and savory preparations. Their natural sweetness makes them ideal for balancing spice, acidity, and richness. Plantains are also enjoyed throughout many African countries, often fried, roasted, or served alongside stews and grilled meats, making them a natural bridge between the influences behind this dish.
The filling combines shredded rotisserie chicken with suya seasoning, tomato paste, Worcestershire sauce, and aromatics, then is lightly bound with peanut butter for texture and cohesion. Quick-pickled red onions provide brightness and acidity, while crispy chicken skin is repurposed as a crunchy topping that reinforces the roasted flavor of the bird. A final sprinkle of crushed peanuts echoes the nutty notes in the seasoning and ties the dish together.
Designed for speed, flexibility, and maximum flavor, these Suya-Spiced Chicken Stuffed Plantain Boats show how a handful of pantry ingredients and leftovers can be transformed into something vibrant, visually striking, and deeply satisfying in under 30 minutes.
Suya-Spiced. Chicken Plantain Boats
Sweet fried plantains stuffed with suya-spiced rotisserie chicken, crunchy peanuts, crispy chicken skin, and tangy quick-pickled red onions. This easy 30-minute recipe brings together bold flavors, contrasting textures, and a creative use for leftover chicken.
Ingredients
- 4 ripe yellow plantains with black spots (not overly ripe to hold structure)
- Peanut oil, for frying (shallow fry)
- Crispy chicken skin, from rotisserie chicken
- 2 cups shredded rotisserie chicken (mostly thigh/leg meat, some breast)
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp suya spice
- 1 tsp smoked paprika
- 2 tsp tomato paste
- ½ tsp chicken boullion paste
- 1 tbsp Worcestershire sauce
- 1-2 tbsp peanut butter
- 2–3 tbsp to ½ cup water (adjust if chicken is more or less dry)
- Salt and black pepper, to taste
- 1 tsp chili flakes, to taste (optional)
- 2 tbsp crushed roasted peanuts (optional garnish)
- Fresh parsley, chopped (optional garnish)
- Pickled red onions (store bought or homemade, optional garnish)
- ½ large red onion
- ½ cup vinegar
- ½ cup hot water
- ½ tsp salt
- 1 tsp sugar
- 1-2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp grenadine
Instructions
- In a bowl or jar, combine the vinegar, hot water, sugar, salt, bay leaf, peppercorns, and grenadine. Add the sliced red onion and stir well. Set aside while you prepare the remaining ingredients.
- Place the chicken skin in a cold skillet and set over medium heat. Cook for 5–8 minutes, turning occasionally, until crisp and golden brown. Transfer to a plate and set aside. You can chop finely or into shards.
- Heat at least 1 inch of peanut oil in a skillet over medium to medium-low heat. Fry the peeled plantains for 2–3 minutes, turning occasionally, until golden and softened. Remove from the oil and let rest for 3–5 minutes.
- Using a sharp knife, cut a lengthwise slit down the center of each plantain, being careful not to cut all the way through.
- Using the back of a spoon, gently press and widen the opening to create a deep cavity for the filling. If necessary, trim a thin slice from the bottom so the plantains sit flat.
- Heat a skillet over medium heat. Add the diced onion and cook for about 2 minutes, until softened.
- Add the garlic and cook for 30 seconds more.
- Stir in the tomato paste and boullion paste. Cook for 1–2 minutes, until the mixture darkens slightly and becomes fragrant.
- Add the shredded chicken, suya spice, paprika, chili flakes, salt, and black pepper. Stir to combine.
- Add the peanut butter and 2–3 tablespoons, or up to half a cup of water. Mix until evenly coated. Cook for 2–3 minutes, until thick, moist, and slightly sticky.
- Add the beans and Worcestershire sauce, and finish for another 1–2 minutes.
- Spoon the chicken filling generously into each plantain boat, in portions.
- Top with the pickled red onions, crispy chicken skin, crushed roasted peanuts, and chopped parsley.
- Serve warm.
Notes
- If filling looks dry: add 1 tbsp water at a time until glossy
- Plantains must be ripe (yellow with black spots) for softness
- Don’t overfill peanut butter, it should bind, not dominate
- Worcestershire replaces soy sauce in this version for deeper, rounder umami
- The final dish should look layered, not saucy
- Texture contrast is essential: crispy skin + soft plantain + acidic onions
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.