Middle Eastern Recipes > Poultry > Poulet de Comores >
Poulet de Comores
Comorian Chicken
1 large chicken (with giblets), cut into serving pieces
1/4 C vegetable oil
3 C water
1 can (13.5 oz.) coconut milk
2 onions, finely sliced
2 C sweet potatoes, peeled & cubed
2 C carrots, peeled & diced
1 C fresh coconut, grated
5 pinches nutmeg
1/4 C fresh ginger, grated
2 C Nyembwe Sauce
Salt & black pepper to taste
3 TBS parsley, chopped
Heat vegetable oil in a large cooking pot. Add chicken pieces; fry until golden in color. Remove and set aside; fry onions until lightly golden. Remove and reserve. Add chicken giblets to cooking pot; add water and bring to a boil. Allow to cook for about twenty minutes; remove giblets and chop. Return chopped giblets to cooking pot along with chicken pieces, onions, bouquet garni, ginger, salt and black pepper. Allow to simmer gently for ten minutes (add more water as necessary). Add the coconut milk (reserve 1/2 C); simmer for about thirty minutes.
Place carrots and sweet potatoes in a separate cooking pot; cover with water. Bring to a boil and cook for about thirty minutes (or until vegetables are tender). Pass cooked carrots and sweet potatoes through a sieve to form a paste; mix-in the remaining coconut milk and season with nutmeg. Mix in grated coconut and set aside in a warm place. Add the Nyembwe Sauce to the chicken mixture cooking pot; cook for an additional five minutes. Arrange the carrot and sweet potato mixture on a serving plate; spoon chicken and some of the cooking stock over the top. Sprinkle with parsley and serve.
Similar recipe: Poulet Nyembwe (Comorian stewed palm chicken).
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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