Poulet au Coco — Gabonese Coconut Chicken

Shopping list

• 1 kg chicken pieces — thighs and drumsticks, skin on

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 20 g fresh ginger — peeled and grated

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• 3 piece tomatoes — diced

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• 400 ml coconut milk

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• 2 tbsp vegetable oil

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• 150 ml chicken stock

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• 2 piece fresh thyme — sprigs

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• 1 piece bay leaf

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 0.5 piece scotch bonnet chilli — whole, optional for heat

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Step by step

1. 1

   Season the chicken pieces with salt and black pepper. Heat the oil in a large, deep frying pan or casserole over medium-high heat.

2. 2

   Brown the chicken pieces in batches, about 4 minutes per side, until golden. Remove and set aside.

3. 3

   In the same pan, add the chopped onion and cook for 5 minutes until softened.

4. 4

   Add the garlic and ginger, and cook for 1 minute until fragrant.

5. 5

   Stir in the diced tomatoes and cook for 5 minutes until they start to break down.

6. 6

   Pour in the coconut milk and chicken stock. Add the thyme, bay leaf, and scotch bonnet chilli if using. Bring to a gentle simmer.

7. 7

   Return the chicken pieces to the pan, reduce the heat to low, cover, and simmer for 30– 35 minutes, turning the chicken occasionally, until tender and cooked through.

8. 8

   Remove the lid and simmer uncovered for another 5 minutes to thicken the sauce slightly. Discard the thyme sprigs, bay leaf, and chilli.

9. 9

   Taste and adjust seasoning. Serve hot with rice or fried plantains.