Moyo de Poulet Fume
(Moyo of Smoked Chicken) Recipe

Origin: Benin Period: Traditional

Ingredients

1kg whole smoked chicken, skinned
6 medium tomatoes, blanched, peeled, and chopped
60ml chicken stock (or water + Maggi chicken cube)
2 hot chillies, pierced with a fork
2 medium onions, thinly sliced
1 tbsp groundnut oil
1 tsp soy sauce

Moyo de Poulet Fume
(Moyo of Smoked Chicken) Preparation:

Method:

Spatchcock the chicken and discard the backbone then cut into 4 serving-sized pieces. Place all the other ingredients in a pan and bring to a brisk boil, stirring frequently. Cook for 5 minutes then add the chicken and reduce the heat to a low simmer. Continue cooking, uncovered, for about 20 minutes with occasional stirring and serve over a bed of rice.

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