Honey Mustard Chicken & Plantains

I bought a big ol' stack of plantains the other day, fully intending to use them for Plantain Beef Pie. It seems like we just had that, though, so I was inclined to do something a little different. When I was a kid, it seemed like we'd have the same meal every single night and I just can't do that. Gotta switch it up, keep it fresh. We had spaghetti so much when I was younger that neither my brother or I can even stand the sauce as adults. It's interesting to me how things like that can happen.

I'd almost forgotten about this recipe. The first time I made it, my man turned his nose up at it just a little. He tried to hide it - like I say, he never complains about anything I make - but I could see it. It was a micro expression, but it was there. But he said he liked it. He's wonderful - he won't lie to me and say something is good if it's not. I think the biggest thing here is that it's not your typical honey mustard from a bottle flavor. We use honey and mustard, but it's not sweet and syrupy like the salad dressing or dip. 

Have you ever watched Lie to Me? Easily one of my favorite shows, but of course it got canceled after three seasons. Dr. Lightman uses micro expressions to read people. He can tell if they're hiding something, being honest, etc. based on the subtle movements in a person's face. I think I'm more attuned to those after having watched the show, though I suppose a 42 minute television show is hardly a substitution for formal training (though I think there are people in this world who would erroneously beg to differ).

Anyway, this recipe is awesome. You want the plantains to be on the greener side, because if they're too ripe they'll turn mushy.

Ingredients:
4 boneless, skinless chicken breasts
Drizzle olive oil 
2 plantains, peeled and diced
1 shallot
1/2 red onion, diced
1/2 sweet onion, diced (or just use one whole onion of your choice)
1 red bell pepper, diced
4-6 T. Dijon mustard
3-4 T. honey
Dash cayenne pepper
Sea salt & ground black pepper to taste

Directions:
Trim chicken breasts of any visible fat and cartilage. Split each breast down the middle lengthwise (this will help with cooking time). Heat a large skillet with a tight fitting lid over medium heat. Drizzle a small amount of olive oil in the bottom and turn to coat. Put chicken in hot skillet and cook, turning every 3 minutes or so, until chicken is fully cooked and no longer pink.

Heat another large skillet over medium heat. Drizzle a little more olive oil, add shallot, onion and pepper. Cook, stirring frequently, until the vegetables start to brown. Transfer vegetables to a bowl or plate. Add diced plantains to the same hot pan and cook, stirring frequently, until crispy. Remove from heat.

When chicken is cooked, transfer it to a large mixing bowl and shred using two forks. I am not aware of an easier way to shred chicken. Sorry, just gotta buckle down and do it.

Put a large pot over medium heat (sorry, I know we're using a lot of dishes here). Combine shredded chicken, plantains, shallot, onions and peppers. Add honey, mustard and cayenne, stirring well to combine. Season with salt and pepper. Check seasonings, adding more of anything that seems to be lacking.


Once heated through and seasoned as desired, serve. This works as a stand alone dish, or over quinoa, brown rice or squash noodles.


Makes 8 "me" sized servings, or 4 teenage sized servings.