Poulet de Guinée
(Guinean Chicken) Recipe
Origin: Guinea Period: Traditional
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misc-poulet-de-guinee
Guinean Chicken
Poulet de Guinée
miscellaneous
Meat
Poulet de Guinée (Guinean Chicken) is a traditional Guinean recipe for a classic dish of fried chicken portions that's finished in a tomato, okra and bell pepper sauce thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Guinean Chicken (Poulet de Guinée).
Ingredients
1.5kg frying chicken
salt for sprinkling
4 tbsp groundnut oil
2 medium onions, chopped
3 large tomatoes, blanched, peeled and chopped
300g okra
2 green bell peppers, thinly sliced
1/2 tsp salt
60ml cold water
240g smooth, unsweetened, peanut butter
Poulet de Guinée
(Guinean Chicken) Preparation:
Method:Cut the chicken into serving pieces and wash. Sprinkle the pieces with salt then fry in hot oil until golden brown. Remove to a casserole dish, cover and keep hot in the oven.
Meanwhile, add the onions to the oil and fry until just soft. Trim the tops off the okra and add to the oil along with the tomatoes, peppers and salt. Cook over low heat until the tomatoes have broken down and the sauce is hot. Pour over the chicken and place the casserole on the hob. Bring to a simmer then make a sauce by mixing the water and peanut butter. Pour over the chicken then place the casserole in an oven at 170°C, cooking for an hour. Place the chicken in a dish, arrange the vegetables on top then pour the sauce over everything. Serve with rice.
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