A great Ivorian classic, stewed in a closed pot, where chicken cooks in the juices of tomatoes, onions, and aromatics. The sauce becomes thick, fragrant, and slightly spicy, perfect with attiéké or white rice.
Ingredients
- 1.2 kg free-range chicken, cut into pieces
- 500 g ripe tomatoes
- 3 pieces yellow onions
- 1 piece purple eggplant
- 1 piece green bell pepper
- 4 cloves garlic cloves
- 25 g fresh ginger
- to taste fresh habanero pepper
- 2 sprigs fresh thyme
- 2 leaves bay leaves
- 2 tbsp peanut oil
- to taste fine salt
- to taste ground black pepper
Method
- Quickly rinse the chicken pieces and dry them thoroughly; the skin should be matte to better hold the aromatics.
- Cut the tomatoes, onions, eggplant, and bell pepper into even pieces; mince the garlic and grate the ginger so they quickly flavor the sauce.
- In a heavy Dutch oven, mix the chicken with the oil, garlic, ginger, salt, pepper, thyme, and bay leaves; massage until each piece is well coated.
- Add the tomatoes, onions, eggplant, bell pepper, and hot pepper; close with a tight-fitting lid to keep all the steam inside.
- Set over medium heat until you hear a slight simmer, then lower the heat; the pot should murmur without boiling vigorously.
- Shake the closed pot regularly, without stirring with a spoon, to prevent the bottom from sticking and to distribute the juices as in the traditional method.
- Let simmer in the closed pot until the chicken is tender, the vegetables have melted, and the sauce is thick, glossy, and well-seasoned.
- Open, taste, and adjust the seasoning; if the sauce seems too thin, continue cooking briefly uncovered until it has a coating texture.
- Remove the bay leaves and thyme, then serve very hot with the hot pepper left whole for those who want more heat.
Nutrition
Per serving
- Energy
- 452.3 kcal
- Protein
- 72.55 g
- Carbohydrate
- 10.01 g
- Fat
- 12.57 g
- Fibre
- 3.46 g
- Calcium
- 43.66 mg
- Iron
- 2.85 mg
- Magnesium
- 85.31 mg
