Poulet à la Moelle Béninoise
Beninese Chicken with Marrow Sauce
A rich and flavorful chicken dish where chicken pieces are simmered in a savory sauce enriched with bone marrow, creating a deeply satisfying and tender meal. This dish highlights the use of local ingredients and traditional cooking methods.
🧂 Ingredients
- 1.5 kg Chicken(cut into pieces)
- 500 g Beef marrow bones(cut into manageable pieces)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed or pureed)
- 1-2 Scotch bonnet pepper(finely chopped, adjust to taste)
- 4 tbsp Vegetable oil
- 500 ml Chicken or beef broth
- 1 tsp Thyme(dried)
- 1 tsp Curry powder
- 1 tsp Paprika
- to taste Salt
- to taste Black pepper
- 1 Maggi or bouillon cube(crumbled)
👨🍳 Instructions
- 1
Season the chicken pieces with salt, black pepper, thyme, curry powder, and paprika. Set aside.
💡 Tip: Allow chicken to marinate for at least 15 minutes for better flavor. - 2
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken and set aside.
- 3
Add the chopped onions to the same pot and sauté until softened and translucent.
- 4
Add the minced garlic and chopped scotch bonnet pepper, and sauté for another minute until fragrant.
- 5
Stir in the crushed tomatoes and cook for about 5 minutes, allowing the sauce to thicken slightly.
- 6
Return the browned chicken to the pot. Add the beef marrow bones, chicken or beef broth, and the crumbled Maggi or bouillon cube.
💡 Tip: Ensure the marrow bones are submerged in the liquid. - 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or until the chicken is very tender and the marrow has rendered into the sauce.
💡 Tip: Stir occasionally to prevent sticking. The sauce should thicken as it cooks. - 8
Once the chicken is cooked and the sauce has thickened, taste and adjust seasoning with salt and pepper if needed. Remove the marrow bones before serving if desired, or leave them in for a rustic presentation.
💡 Tip: The marrow should have softened and integrated into the sauce, adding richness. - 9
Serve hot, typically with rice, fufu, or boiled yams.
💡 Pro Tips
- ✓For a richer sauce, you can roast the marrow bones for 15-20 minutes before adding them to the pot.
- ✓If the sauce is too thin, you can simmer it uncovered for the last 15-20 minutes of cooking to reduce it.
- ✓Adjust the amount of scotch bonnet pepper to your preferred level of heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like carrots or bell peppers during the last 30 minutes of simmering.
- For a different protein, this sauce can also be made with beef or goat meat.