Haitian Tassot Chicken with Pikliz

Ingredients

• 10 oz boneless skinless chicken thighs, cut into bite-size pieces
• 1 lime, juiced
• 2 garlic cloves, minced
• 1/2 tsp ground allspice
• 1/2 tsp dried thyme
• 2 cups shredded cabbage
• 1 small carrot, grated
• 1/4 red onion, thinly sliced
• 3 tbsp white vinegar
• 1 small chile, thinly sliced, optional
• 1 ripe plantain, sliced
• 2 tbsp neutral oil
• Kosher salt and black pepper

Steps

1. Toss chicken with half the lime juice, garlic, allspice, thyme, salt and pepper. Let it sit for 15 minutes while preparing the pikliz.
2. Mix cabbage, carrot, onion, vinegar, chile, remaining lime juice and a pinch of salt. Set aside to lightly pickle.
3. Heat 1 tablespoon oil in a skillet and fry plantain slices until golden on both sides; transfer to a plate.
4. Add remaining oil and cook chicken in a single layer until browned and reaches 165°F, turning as needed.
5. Serve the chicken with fried plantain and a generous mound of pikliz.

Allergen note: Contains no major allergens as written. Chile heat is optional; use care when handling hot peppers.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.