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Poulet de Guinée (Guinean Chicken)

Poulet de Guinée (Guinean Chicken) is a traditional Guinean recipe (from Guinea-Conakry) for a classic dish of fried chicken portions that's finished in a tomato, okra and bell pepper sauce thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Guinean Chicken (Poulet de Guinée).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Chicken RecipesFowl RecipesVegetable RecipesGuinea Recipes



Ingredients:

1.5kg frying chicken
salt for sprinkling
4 tbsp groundnut oil
2 medium onions, chopped
3 large tomatoes, blanched, peeled and chopped
300g okra
2 green bell peppers, thinly sliced
2 hot chillies, kept whole
1/2 tsp salt
60ml cold water
240g smooth, unsweetened, peanut butter

Method:

Cut the chicken into serving pieces and wash then pat dry. Sprinkle the pieces with salt then fry in hot oil until golden brown. Remove to a casserole dish, cover and keep hot in the oven.

Meanwhile, add the onions to the oil and fry until just soft. Trim the tops off the okra and add to the oil along with the tomatoes, peppers and salt. Sit the whole chillies on top, then cook over low heat until the tomatoes have broken down and the sauce is hot. Pour over the chicken and place the casserole on the hob. Bring to a simmer then make a sauce by mixing the water and peanut butter. Pour over the chicken then place the casserole in an oven at 170°C (325°F/Gas Mark 3), cooking for an hour.

Place the chicken in a dish, arrange the vegetables on top then pour the sauce over everything. Serve with rice.