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Poulet à la Moelle
Chicken with Marrow Sauce
A rich and savory chicken dish where chicken pieces are simmered in a flavorful sauce made with bone marrow, tomatoes, onions, and spices. It's a hearty and traditional Beninese preparation, often served with rice or fufu.
ð§ ææ
- 1 kg Whole chicken(cut into serving pieces)
- 500 g Beef marrow bones(cut into smaller pieces)
- 100 ml Red palm oil
- 4 large Tomatoes(blanched, peeled, seeded, and chopped)
- 2 large Onions(chopped)
- 1 tsp Habanero pepper(minced (or to taste))
- 2 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1 unit Chicken bouillon cube(crumbled)
- 2 cups Water(more if needed)
- Salt(to taste)
- Black pepper(to taste)
ðšâð³ äœãæ¹
- 1
In a large pot, combine the chicken pieces with half of the chopped onions, minced garlic, grated ginger, salt, and pepper. Add enough water to cover the chicken and bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes until the chicken is cooked through. Reserve the chicken broth.
- 2
While the chicken is cooking, prepare the marrow. In a separate pot, add the beef marrow bones and cover with water. Bring to a boil and simmer for about 15 minutes to extract the marrow. Carefully remove the bones and set aside the marrow-infused liquid.
- 3
In a large skillet or pot, heat the red palm oil over medium heat. Add the remaining chopped onions and sauté until softened, about 5 minutes.
- 4
Add the chopped tomatoes and minced habanero pepper to the skillet. Cook, stirring occasionally, until the tomatoes have broken down and formed a thick sauce, about 10-15 minutes.
- 5
Stir in the crumbled chicken bouillon cube and the reserved marrow-infused liquid. Bring the sauce to a simmer.
- 6
Add the cooked chicken pieces to the sauce. Cover and let it simmer gently for another 15-20 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
- 7
Adjust seasoning with salt and pepper to taste. If the sauce is too thick, add a little of the reserved chicken broth or water.
- 8
Serve hot, traditionally with rice, fufu, or akassa.
ð¡ ããã®ã³ã
- âEnsure the tomatoes are well-cooked to avoid a raw tomato taste.
- âAdjust the amount of habanero pepper to your spice preference.
- âIf beef marrow bones are unavailable, you can use beef broth for a richer base.
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- Add other vegetables like bell peppers or okra to the sauce.
- For a spicier version, add more habanero or a pinch of cayenne pepper.