To marinate the chicken: In a large bowl whisk together the coconut milk, tamari, vinegar, garlic, chilies, bay leaves and peppercorns. Gently place the chicken in the bowl, ensuring that all of the pieces are submerged. Cover and allow to marinate at room temperature for at least 15 minutes or up to 24 hours in the fridge.
Step 2
For the plantains: Bring a deep sided sauté pan filled with salted water to a boil.
Step 3
Trim the ends off of the plantains, cut them in half lengthwise and remove the peels. Slice into 1 inch pieces. Transfer to the boiling water along with the garlic and onions and cook for 12 to 15 minutes, until tender. Drain and transfer to a large bowl or food processor.
Step 4
Mash until the plantains have broken down, adding the coconut milk halfway through. If the mixture is too thick, add a splash of water or broth until the desired consistency is reached.
Step 5
Taste and adjust seasoning with salt.
Step 6
To cook the chicken: Heat a large sauté pan or Dutch oven over medium high heat with the coconut oil. Once the oil has melted and is shimmering, remove the chicken from the marinade (don’t throw it away!) and place them in the pan. Sear for 3 to 5 minutes, until golden brown, before flipping and searing the other side.
Step 7
Lower the heat to medium and pour in the marinade. Bring to a boil then lower to a simmer and cook for 15 minutes, until the chicken thighs are tender and the internal temperature with a probe thermometer in the thickest part is 165°F.
Step 8
Transfer the chicken to a plate, cover with foil and let it rest.
Step 9
Turn the heat up to high and reduce the liquid until it is sauce consistency.
Step 10
To serve: Place a spoonful of the mashed plantains in the bottom of a shallow serving bowl. Top with a piece of chicken and drizzle with sauce as desired. Sprinkle the cilantro over the top.
