Well-marinated Ivorian chicken, grilled until the skin is smoky, glossy, and slightly caramelized. It is served hot with attiéké, fresh onions, lime, and hot pepper.
Ingredients
- 1.2 kg bone-in, skin-on free-range chicken legs
- 2 pieces yellow onion
- 4 cloves garlic
- 25 g fresh ginger
- 2 tbsp Dijon mustard
- 2 pieces lime
- 1 piece chicken bouillon cube
- 4 tbsp peanut oil
- 1 piece fresh habanero pepper
- 1 tsp ground black pepper
- 1 tsp fine salt
- 1 tsp dried thyme
- 1 leaf bay leaf
- 2 pieces fresh tomato
- 1 piece red onion
- 0.5 bunches flat-leaf parsley
- 600 g precooked attiéké
- 3 pieces ripe plantains
Method
- Rinse the chicken, dry it carefully, then lightly score the pieces on the flesh side so the seasoning penetrates without tearing the skin.
- Blend the yellow onion, garlic, ginger, mustard, lime juice, crumbled bouillon, oil, pepper, thyme, and salt until you have a fragrant paste that is smooth but still a bit rustic.
- Coat the chicken with this paste, massaging it well into the cuts, then let marinate in the refrigerator until the meat distinctly smells of garlic, lime, and mustard.
- Place the chicken and its marinade in a Dutch oven with the bay leaf and a splash of water, cover, and precook over medium heat until the meat begins to firm up and releases well-seasoned juices.
- Remove the chicken, keep the cooking juices, and reduce these juices uncovered until you have a thick, glossy sauce that coats the spoon.
- Braise the chicken on a barbecue, a plancha, or under a very hot oven broiler, turning and basting it with the reduced sauce, until the skin is golden brown, slightly blackened in spots, and very fragrant.
- While the chicken finishes braising, reheat the attiéké by steaming or microwaving it until soft and light, then fluff it with a fork.
- Chop the tomatoes, red onion, parsley, and hot pepper, season with a little lime and salt, then serve the piping hot chicken with the attiéké, fresh salad, fried plantains if desired, and the rest of the sauce on the side.
Nutrition
Per serving
- Energy
- 823 kcal
- Protein
- 45.49 g
- Carbohydrate
- 50.34 g
- Fat
- 48.96 g
- Fibre
- 6.02 g
- Calcium
- 64.88 mg
- Iron
- 2.14 mg
- Magnesium
- 20.88 mg
