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Poulet Boucané (Buccaneer Chicken)

Poulet Boucané (Buccaneer Chicken) is a traditional Martinique recipe a classic dish of hot-smoked chicken served in a creole sauce. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Buccaneer Chicken (Poulet Boucané).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+40 minutes marinating)

Serves:

6

Rating:

Tags : Chilli RecipesSauce RecipesChicken RecipesFowl RecipesMartinique Recipes

Boucané is the process of cooking meat in hot smoke. This meant that without refrigeration the meat would keep good for up to 6 months. Though the term buccaneer and pirate are often conflated, in the past the buccaneer would be on the various islands gaining provisions and they would provide pork, wild boar and beef to the pirates themselves.

In the past, the meat would be smoked in pit ovens, but today you can use a lidded barbecue or a purpose-build hot smoker (See the article on making a home-made hot smoker for ideas on how to simply create your own smoker.)

The cive referred to in this recipe is the Welsh onion or bunching onion, Allium fistulosum you can substitute this with young common onion or more mature spring onions.

Ingredients:

1.5kg chicken
4 cives, chopped
juice of 4 limes
150ml of oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 scotch bonnet chilli, finely diced
2 tbsp Thyme leaves, chopped
4 tbsp Parsley, chopped
6 tomatoes, blanched, peeled and chopped
Salt and freshly-ground black Pepper, to taste

Method:

Heat up your hot smoker and add a layer of whatever sawdust you are going to use (hickory or apple wood are good).

Clean the chicken thoroughly, removing any excess fat and skin. Place in a large bowl, squeeze over the lime juice and rub into the chicken both inside and out. Season liberally with salt and black pepper then set aside to marinate for 30 to 40 minutes.

After this time and if your smoker is ready hang the chicken in the smoker and cook for about 40-50 minutes or until the chicken is done.

In the meantime prepare the creole sauce. Place a deep frying pan over medium heat. Once hot add the oil and use to fry the onion for 5 minutes until soft. Add the garlic and fry for 1 minute more. Now add in the cives, thyme, parsley and chilli along with the tomatoes. Bring to a simmer and cook for 4-5 minutes, until the tomatoes have broken down to form a sauce. Take off the heat and set aside.

Allow the chicken to rest, covered in kitchen foil for 10 minutes then cut into serving portions.

Arrange the chicken on a serving dish and pour over the creole sauce.

Serve hot, accompanied by légumes pays (local seasonal vegetables) and/or rice.