Перекладаємо цей рецепт вашою мовою... Сторінка автоматично оновиться.
Poulet à la Noix de Palme
A rich and flavorful chicken stew made with palm nut cream, a staple in Ivorian cuisine. This dish features tender chicken pieces simmered in a sauce derived from the pulp of palm nuts, often enhanced with aromatic vegetables like onions, tomatoes, and peppers, creating a unique, savory, and slightly tangy taste.
🧂 Інгредієнти
- 1.2 kg Chicken(cut into pieces, bone-in preferred)
- 400 g Palm nut cream (or palm oil)(canned or fresh pulp)
- 2 medium Onions(1 chopped, 1 quartered)
- 400 g Tomatoes(crushed or pureed)
- 5 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(whole or pierced, adjust to taste)
- 500 ml Water(or chicken broth)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 optional Bouillon cube(crumbled)
- 2 tbsp Vegetable oil
👨🍳 Інструкції
- 1
Prepare the chicken: Season chicken pieces with salt, pepper, and crumbled bouillon cube (if using). In a large pot or Dutch oven, heat 2 tbsp of vegetable oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Sauté aromatics: In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, sautéing for another minute until fragrant.
- 3
Build the sauce: Stir in the crushed tomatoes and cook for about 5 minutes, stirring occasionally. Add the palm nut cream (or palm oil) and mix well. Pour in the water or chicken broth and bring to a simmer.
- 4
Simmer the stew: Return the browned chicken pieces to the pot. Add the quartered onion and the whole scotch bonnet pepper. Cover and simmer gently over low heat for at least 1 hour, or until the chicken is very tender and the sauce has thickened.
💡 Професійні поради: Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more water or broth. - 5
Adjust seasoning and serve: Remove the whole scotch bonnet pepper and quartered onion before serving. Taste and adjust salt and pepper as needed. Serve hot, typically with rice, fufu, or attiéké.
💡 Професійні поради: The scotch bonnet pepper can be pierced to release more heat into the sauce if desired, or left whole for a milder flavor.
💡 Професійні поради
- ✓If using fresh palm nuts, the process of extracting the pulp is more involved and requires boiling the nuts and then mashing them to separate the pulp from the fibrous outer shell.
- ✓Canned palm nut cream is readily available in African or international grocery stores and is the most convenient option.
- ✓The stew benefits from a long, slow simmer to allow the flavors to meld and the chicken to become tender.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- Add other vegetables like carrots, potatoes, or bell peppers during the last 30 minutes of simmering.
- For a spicier dish, finely chop the scotch bonnet pepper and add it to the sauce.