The sweet scent of “poulet braise” will always remind me of Sunday lunches or days spent at the beach in Bassam. In Côte d’Ivoire. The chicken is never plain and always coated in a mixture of spices that vary from regions to regions. This version is from the center of the country and is different from the one I grew up eating, especially with the addition of the colorful curry powder. I had some leftovers Colombo powder from some previous recipes, so I used it as it is a good substitute for any generic curry spice. In absence of the fiery coals, I used my broiler to obtain the oh-so-special touch of charred and crispy, coated-in-spice chicken. This is an easy dish to make and with its bright color, sure to delight eyes and tastebuds alike.
Poulet Katoum Recipe
Print recipeIngredients
- 1 chicken
- 2 teaspoons curry powder
- 2 onions (pureed)
- 1 tablespoon tomato paste
- piece ginger (finger-size)
- salt and pepper
- 1 tablespoon oil
- tomato, cucumber, onion slices (to use as garnish)
Directions
| 1. | Wash and cut the chicken in pieces (or use pre-cut pieces). Mix the other ingredients in a pot to make the marinade. Add the pieces of chicken and cook at medium temperature for 10mn |
| 2. | Remove the chicken pieces from the pot and put on the barbecue (or under the broiler) for 10-15mn. |
| 3. | Soak the chicken back into the marinade for 10mn and then put them back on the barbecue for another 10mn. |
| 4. | Remove the chicken once it is well done on both side with a golden/charcoal tint. |
| 5. | Place the chicken on a platter and decorate with slices of tomatoes, cucumber and/or onions. |
| 6. | Serve with attieke, alloco and a tomato sauce on the side. |
Worst directions I’ve ever read. Be more specific.
Thank you
Thanks Zoey. What additional details do you need?
Step 3, why do you soak the chicken back in the marinade after broiling the chicken.
Thanks
That step allows the chicken to stay moist and soak in even more of the marinade flavors. Hope that helps.
Hi Zoey, it helps keep the chicken moist