A chicken stew, grilled as we like it in West Africa, with the help of okra for the binder. This is an episode of Pocket recipea podcast from taste of the world.
For 4 people – Preparation and cooking 30 min
4 chicken thighs – 1 onion – 1 clove of garlic – 1 bay leaf – 2 carrots – 8 potatoes – 3 fresh okra – 2 tablespoons olive oil – a little butter – salt and pepper
Recipe for boiling chicken
Wash the vegetables and peel the potatoes without cutting them.
In a saucepan heat 2 tablespoons olive oil and fry the chopped onions for 2 minutes then add the minced garlic. Let it brown.
Add chicken thighs, ingredients (bay leaf, sliced carrots and potatoes). Cover with water and bring to a boil.
Salt (not too much), pepper, cover and simmer for 20 minutes on low heat.
Add the crushed octopuses, then cook for 6 minutes (the octopuses help bind the juice).
Remove the chicken thighs.
Melt a little butter in a pan and fry the chicken thighs tightly (this coloring will bring out the taste of grilling). Adjust the smell of the liquid. It’s ready, enjoy!
Pocket recipe is a podcast offered by RFI with the desire to use popular local African products, or for the pleasure of discovering new, good products grown on the mainland, intended for export and seeking only to find a place in African cuisines .
These recipes were imagined by the Mauritanian chef Harouna Sowcaterer and kitchen trainer for Refugee food, In Paris. Each episode is a new pocket recipe, easy to make, original, with that taste, which will satisfy your loved ones, your friends, your neighbors.
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Pocket recipe is an original podcast by taste of the world for RFI – Production: Clémence Denavit; Production and mixing: Cécile Bonici.