Frango com Bagique (Chicken with Spinach) is a traditional Guinean recipe (from Guinea-Bissau) for a classic dish of chicken pieces cooked in a palm oil base with spinach, garlic and hot chillies. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Chicken with Spinach (Frango com Bagique).
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Ingredients:
1 onion
1 oven-ready chicken
2 garlic cloves
hot chillies, to taste
100ml red palm oil (citi)
1 bunch of spinach (bagique), washed and shredded
salt, to taste
1 bayleaf
juice of 1 lemon
Method:
Wash the chicken then cut into serving-sized pieces. Chop the onion, add to a mortar with the garlic, bayleaf and hot chillies (enough to suit your taste). Season to taste, pound to a paste then mix in the red palm oil.
Use this mixture to liberally rub over the chicken then turn the chicken and any remaining palm oil mixture into a pan. Bring to a boil, reduce to a simmer and mix in a little water if needed.
Cook for 15 minutes then add the shredded spinach leaves. Cook for about 20 minutes more, or until the chicken is tender. Turn into a serving dish, sprinkle over the lemon juice and serve with white rice.
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