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Leave chicken marinating overnight
covered with cumin and salt. In 1
ltr stock cook chicken with garlic in a covered pot.
Peel green plantains and slice them in
2 inch pieces. Fry them in
med-hot oil until slightly brown, take them out of frying pan and
flatten
them.
When chicken is cooked,
cut it into small pieces, add 2 more ltrs stock, the green plantains and the coriander. Cover and simmer for about
15 min.
Check the salt and garlic.
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