Poulet BraiséGrilled Chicken in Palm-Oil Tomato Sauce

Name: Poulet Braisé (Grilled Chicken in Palm-Oil Tomato Sauce)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: Cameroon
Ingredients: 1200 g Chicken Thigh; 260 g Tomato (finely chopped); 180 g Onion (finely chopped); 12 g Garlic (crushed); 12 g Scotch Bonnet Chili (finely chopped); 90 ml Palm Oil; 10 g Maggi Seasoning; 8 g Salt; 3 g Black Pepper; 450 ml Water

Smoky grilled chicken finished in a spicy palm-oil tomato sauce, a popular roadside-style preparation with bold flavor and a vivid red color. The chicken is charred first, then gently simmered so the sauce clings to every piece.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

848kcal

Calories

80g

Protein

53g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

1.2kg
Chicken Thigh

Sauce

260g
Tomato (finely chopped)
180g
Onion (finely chopped)
12g
Garlic (crushed)
12g
Scotch Bonnet Chili (finely chopped)
90ml
Palm Oil
10g
Maggi Seasoning

Chicken

8g
Salt
3g
Black Pepper

Sauce

450ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Season the chicken thigh with the salt and black pepper.
02
Grill or broil the chicken thigh at 230°C (446°F) until browned and nearly cooked through, turning once for even color.
03
Heat the palm oil in a pot over medium heat. Add the onion and cook until softened, then stir in the garlic and scotch bonnet chili.
04
Add the tomato and cook until it breaks down into a thick sauce.
05
Stir in the Maggi seasoning and water, then bring the sauce to a gentle simmer.
06
Add the grilled chicken thigh to the sauce and simmer until it reaches 74°C (165°F) and is well coated.
07
Serve once the sauce has thickened and the chicken has absorbed the flavor.

Ratings & Reviews

No reviews yet.