Delicious Living
  • 2 lbs chicken thighs
  • 2 plantains, ⅛- ¼ inch diagonal sliced
  • 5 peaches roughly chopped
  • 1 bell pepper, deseeded and roughly chopped
  • 1/2 large onion (approximately 1 ½ cups roughly chopped )
  • 1 cup apple cider vinegar
  • 1 cup Bhatki Chai Unsweetened Concentrate
  • 1 3-inch piece piece ginger, roughly chopped
  • 4 cloves garlic
  • 1/4 cup + 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1 teaspoon five spice blend
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground pepper
  • 1/2 small purple cabbage, shredded
  • 2 large carrots, shredded
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon freshly grated turmeric
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons + 1 teaspoon honey
  • 2 cloves garlic, minced
  • 1/4 cup coconut or avocado oil

Spicy Chai Caribbean Chicken

Niki Wells, Bauman College Natural Chef Student | Delicious Living
  • Serves: 6 people

Inspired by the combination of fruit and spice from the islands of the Caribbean, this dish is easy to make and oh so delicious. Tender pulled chicken and sweet, garliciky plantains compliment and showcase the flavor stars—ginger, cardamom and other fiery spices—of the Bhakti Chai Concentrate.

  1. In a blender, blend all ingredients except the chicken thighs. Blend until smooth. Transfer to a sauce pot.
  2. Simmer sauce on low heat for 20-30 minutes, until it begins to thicken. Remove from heat.
  3. Place chicken thighs in crockpot and cover with sauce and set desired cooking time. When done cooking, season with salt as needed.
  4. Combine shredded cabbage, carrots, ginger, turmeric, apple cider vinegar and honey in a bowl. Mix well and salt as needed. Set aside.
  5. Place minced garlic in a bowl with ½ inch of water. Set aside.
  6. Heat oil in a large saute pan over medium heat. When oil is hot place plantains in pan, being careful that they do not touch. Fry 2-3 minutes or until golden brown and then flip sides. Remove from oil, placing on a cutting board. Flat the plantain slice with the back of a wooden spoon and then set in garlic oil for 1 minute. Pat dry and then fry again for another 2-3 minutes per side.
  7. Serve chicken over plantains with slaw as a topping.

PER SERVING: 528 cal, 14g fat (8g mono, 3g poly, 3g sat), 125mg chol, 361mg sodium, 67 carb, (7g fiber, 48g sugars), 33g protein

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