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Guinean Braised Chicken

The Quirky Foodster Team

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Ingredients

  • 1.2 kg (2.5 lb) chicken pieces, bone-in
  • 15 g (4 cloves) garlic, minced
  • 15 g (1.5 tbsp) ginger, grated
  • 30 ml (2 tbsp) lime juice
  • 300 g (3 medium) tomatoes, chopped
  • 150 g (1 large) onion, sliced
  • 45 ml (3 tbsp) vegetable oil
  • 1 whole (1 whole) bouillon cube
  • 1 whole (1 whole) scotch bonnet pepper
  • 5g (1 tsp) salt

Method

  1. Marinate the chicken with garlic, ginger, lime juice and salt for at least 1 hour.
  2. Grill the marinated chicken over medium-high heat for 6-7 minutes per side until charred and mostly cooked.
  3. In a large skillet, heat oil and saute the onion until soft.
  4. Add tomatoes, crumbled bouillon cube and whole scotch bonnet, and simmer for 10 minutes until thickened.
  5. Add the grilled chicken to the sauce, cover, and braise on low heat for 15-20 minutes until fully cooked and tender.
  6. Remove the whole pepper and serve hot with rice.

Introduction: Marinated, grilled and then braised in a spiced tomato sauce, this chicken dish is a centrepiece of Sunday family lunches across Guinea, its layered cooking method reflecting a blend of grilling traditions with saucier West African cooking styles.

Cultural Background: Marinated, grilled and then braised in a spiced tomato sauce, this chicken dish is a centrepiece of Sunday family lunches across Guinea, its layered cooking method reflecting a blend of grilling traditions with saucier West African cooking styles.

Tips: Grilling the chicken first adds a smoky depth before it finishes cooking in the sauce. Baste the chicken with a little sauce while it braises to keep it moist.

Variations: Use bone-in chicken thighs for extra juiciness. Add bell peppers to the sauce for more colour and sweetness.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat covered in a skillet over low heat until warmed through.

Nutrition: Calories: 430 kcal | Protein: 38 g | Carbs: 8 g | Fat: 26 g | Fibre: 2 g

FAQs:

Q: Can I skip the grilling step?

A: Yes, you can brown the chicken in a pan instead, though grilling adds a signature smoky flavour.

Q: What sides pair well with this dish?

A: It is traditionally served with plain rice, fried plantains, or attiéké.

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