This is a classic Burkinabé recipe for chicken that’s marinated and finished in a coconut cream sauce.
Prep time: 20 minutes/Cook time: 45 minutes/Serves: 4 (+1 hour marinating)
Ingredients:
1/2 organic chicken cut into pieces
2 tbsp Dijon mustard (strong or extra-strong)
1 chicken Maggi cube
2 tbsp olive oil
fine salt and freshly-ground black pepper, to taste
For Pepper Sauce:
2 bell peppers, cored and cut into thin strips
100ml coconut cream
1 garlic clove, peeled and finely chopped
1 shallot, peeled and finely chopped
1 tbsp olive oil
Method:
Joint the chicken and cut into serving-sized pieces. Transfer to a bowl then crumble over the Maggi cube before mining in the mustard and seasoning with salt and black pepper. Rub the mustard mixture into the chicken with your hands to that each piece of chicken is nicely and evenly coated. Cover the bowl with clingfilm (plastic wrap) then transfer to your refrigerator and chill for an hour.
Place a heavy-based frying pan over medium heat. Once hot, add oil, reduce the heat to low and use to fry the chicken pieces for about 20 minutes, stirring occasionally. When the liquid released by the chicken has evaporated away remove the pieces from the pan and set aside.
Add the garlic and shallot to the oil remaining in the pan. Fry for 1 minute then add the bell pepper strips and cook for 2 minutes more.
At this point add the coconut cream and 150ml boiling water. Bring to a simmer, return the chicken to the pan and simmer, covered, for 20 minutes.
Serve immediately, accompanied by rice.
