์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Poulet Braisรฉ Sauce Arachide
A flavorful grilled chicken dish served with a rich and savory peanut sauce, a popular West African staple with Cameroonian variations.
๐ง ์ฌ๋ฃ
- 1 kg Whole chicken(cut into pieces)
- 300 g Peanuts(roasted and unsalted)
- 2 medium Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped (optional, for heat))
- 4 tbsp Vegetable oil
- 500 ml Chicken broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(ground)
- 1 tsp Thyme(dried)
- 1 piece Bay leaf
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Marinate the chicken pieces with salt, black pepper, thyme, and half of the minced garlic and ginger for at least 30 minutes.
- 2
Grill or pan-sear the marinated chicken pieces until golden brown on all sides. Set aside.
- 3
Grind the roasted peanuts into a smooth paste using a food processor or mortar and pestle. Add a little water if needed to achieve a smooth consistency.
- 4
In a large pot, heat the vegetable oil over medium heat. Sautรฉ the remaining onions until softened, about 5-7 minutes.
- 5
Add the remaining garlic, ginger, and scotch bonnet pepper (if using), and cook for another minute until fragrant.
- 6
Stir in the crushed tomatoes and cook for about 10 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.
- 7
Add the peanut paste to the tomato mixture and stir well to combine. Cook for 5 minutes, stirring constantly to prevent sticking.
- 8
Pour in the chicken broth and add the bay leaf. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally, until the sauce has thickened.
- 9
Return the grilled chicken pieces to the peanut sauce. Cover and simmer for another 20-30 minutes, or until the chicken is cooked through and tender.
- 10
Adjust seasoning with salt and pepper to taste. Remove the bay leaf before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a smoother peanut paste, you can soak the roasted peanuts in warm water for 15 minutes before grinding.
- โAdjust the amount of scotch bonnet pepper to your preferred level of spice.
- โThis dish is often served with rice, fufu, or boiled plantains.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add some chopped bell peppers to the sauce for extra color and flavor.
- For a richer sauce, you can add a tablespoon of tomato paste along with the crushed tomatoes.