This is a modern Malian recipe, made with an ancient grain, fonio, a small grain millet, which is native to Mali and which can be cooked in a similar manner to couscous.
Prep time: 20 minutes/Cook time: 50 minutes/Serves: 4
Ingredients:
For the Fonio:
250g of whole fonio grains
20 turns of the white pepper mill
3 tsp ground cinnamon
1 tsp powdered ginger
500ml of water
4 tbsp olive oil
For the Mango and Chicken:
4 free-range chicken thighs (I remove a little skin all around and leave only enough to help brown well)
1 small chopped onion
250ml chicken stock
1 tbsp neutral honey
1 tbsp lemon juice
A few pinches of ground cinnamon and ginger
Olive oil
Salt
1 mango, peeled and cut into quarters
Method:
In a small saucepan, mix together the fonio and spices. Whisk together the water and oil in a jug then pour over the fonio.
Place over low heat, bring to a simmer and cook, covered, for 15 minutes, until the fonio is tender and all the liquid has been absorbed (think cooking millet). Take off the heat, fluff with a fork then set aside to steam until the sauce is ready.
For the sauce: Heat the oil in a pan. When hot used to brown the chicken thighs until golden brown all over. At this point add the onion and fry for about 6–8 minutes, until soft and translucent and beginning to brown around the edges.
Pour in the chicken stock, then stir in the honey and spices. Season lightly with salt then bring to a boil. Reduce to a brisk simmer and cook for 20 minutes, until the chicken is tender and cooked through. Remove the chicken from the pan and set aside.
Bring the sauce to a boil and cook until the volume has reduced by half. Stir through the lemon juice then return the chicken to the pan and add the mango pieces. Return to a brisk simmer and cook for 5 minutes.
Turn the fonio onto a plate, fluff once more then spoon over the chicken and mango mixture. Serve immediately.
