Category Archives: african chicken

Sweet stuffed Moroccan Chicken

Recipe for Moroccan stuffed chicken with raisins and almondsMoroccan recipe for stuffed couscous chicken with almonds and raisins

Morocco is known for it’s special North African flavours which are mix of both very sweet and spicy. This typical moroccan recipe for sweet almond and raisins stuffed chicken is in that sense the best of Moroccan cuisine. The recipe here under is meant for 3-6 people and brings out the delicious mix of sweet and spicy and is one of the country’s favourite dishes. The stuffing of the chicken consists predominantly out of raisins, almonds and couscous, but the ginger and safraan also bring an oriental kick to the dish.

Ingredients for stuffed Moroccan Chicken:

  • 3 small chickens (each around 600gr)
  • 120 gr almonds
  • 120 gr raisins
  • 400 gr instant couscous
  • 1 onion
  • 2 toes of garlic
  • boter
  • 1 tsp of cinnamon powdermoroccan cinnamon chicken recipe
  • 2 cinnamon sticks
  • ¼ tsp ginger powder
  • ¼ tsp safran powder
  • 2 tbs of honey
  • 1 ½ tbs of powdered sugar
  • 750 ml water

how to make Moroccan chicken stuffed with Couscous, Raisins and Almonds?

  • Step 1) fry the almonds in butter until golden brown
  • step 2) clean the chickens inside and outside
  • step 3) make the instant couscous following the instructions
  • step 4) mix the couscous with the raisins, almonds, 1 ½ tablespoon powdered sugar and 1 tablespoon of cinnamon powder.
  • Step 5) fill up the 3 chickens with the mixed couscous. Close the chicken with toothpicks and rub the chicken with butter. The rest of the stuffing you will use later to serve it with.
  • Step 6) grate the onion in a frying pan with butter and add 2 finely cut garlic toes, 2 cinnamon sticks, ¼ teaspoon of ginger powder, ¼ teaspoon of safran powder and finally 750ml water. cook it for a few minutes.
  • Step 7) transfuse the sauce into a deep oven dish and put the stuffed chickens on top. Cover the oven dish with tinfoil and cook it in a preheated oven at 180c (360 fahrenheit) for 50 minutes while basting the chickens once in awhile.
  • step 8) take out the chicken and put it on a heated plate. Transfuse the sauce into a small frying pan and cook it on high fire to make it thicker while adding 2 tablespoons of honey.
  • Step 9) heat the leftover stuffing and serve it on the plate next to the chicken and pour the thickened sauce over stuffing and chicken.
  • Step 10) enjoy 🙂

Chicken Yassa

Poulet Yassa

Poulet Yassa, french for Chicken Yassa is one of the delicious Poulet Yassa Chicken recipe Senegal foodSenegalese dishes which originaly came from the Casmance region. Chicken Yassa is now eaten in the whole region of West Africa and is becoming also more and more popular outside the continent. The chicken marinated with a sauce made of mostly onions and mustard has a unique taste and gives the Poulet Yassa the delicious fusion flavors of Senegal.  Chicken Yassa is either served with Rice or Sweet Potato. The following recipe is for around 4 to 6 people.

The Ingredients for Chicken Yassa

poulet yassa chicken ingredients senegal

French mustard (strong) 1 dried chili 8 onions
2 cubes of chicken stock 1 small chicken (1-2 KG) peanut oil
Peper and salt 1 cup of water Lemon juice or 4 squished lemons

 

Recipe for Chicken Yassa from Senegal

step 1 : marinade the chicken

The best way to do is to marinade the chicken one day before. Make the marinade sauce by mixing 2 tablespoons French mustard with 4 tablespoons of peanut oil and 6 tablespoons of lemon juice. Cut the chicken into smaller pieces and use ¾ of the mix to marinade the chicken. Keep the rest of the marinade for the next day.  Now let the chicken rest in the fridge for a day (if you don’t have a day then let it rest 3 hours at least)

Step 2: Onions in Marinade

Cut the 8 onions in large pieces and mix them with the rest of the marinade

Step 3: fry the chicken

Put 2 tablespoons of peanut oil in a large pan and heat it up. Now fry the chicken on high heat so it will turn brown quickly.

Step 4: add the Onions

Once fried turn the fire on low heat and add the onions and the rest of the marinade and cook for around 10 min.

Step 5: add the rest and cook for 45 minutes

Once the onions are soft you should add the chicken stock cubes and 2 cups of waters and  soften, add the chicken pieces, stock cubes, 2 cups of water and the dried chili. Now cook for around 45 minutes while stirring occasionally. Taste with a spoon to see if extra salt or pepper is needed.

Step 6 : Serve the chicken Yassa with Rice or Sweet Potato

You can serve the rice with either cooked white rice (most common) or Sweet Potato. Enjoy the delicious taste of your homemade Poulet Yassa from Senegal.