Ingredients
Chicken
- 1 kg chicken pieces (thighs, drumsticks, or wings)
- 1 onion
- 3 cloves again
- 1 piece (0.8 in) fresh ginger
- 1 tablespoon Dijon mustard
- According to taste salt and black pepper
- 1/2 bouillon cube (such as Maggi)
- 200 ml vegetable oil (for frying)
Attiéké and Garnish
- 500 g attiéké (pre-cooked cassava semolina)
- 2 fresh tomatoes
- 1/2 cucumber
- 1 onion (for garnish)
Instructions
- 1
Prepare the marinade: finely chop the onion, garlic, and ginger. In a large bowl, mix them with the mustard, salt, pepper, and crumbled bouillon cube. Add the chicken pieces and mix well to coat. Marinate for at least 30 minutes, ideally 1 to 2 hours in the refrigerator.
- 2
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. When the oil is hot, add the marinated chicken pieces and fry until golden brown and cooked through (about 15-20 minutes), turning them regularly. Drain on paper towels.
- 3
While the chicken is cooking, prepare the attiéké. Put the attiéké in a large bowl, sprinkle with a little warm water (about 100 ml for 500 g) and separate the grains with your fingers. Steam for 5 to 10 minutes, until hot and puffed up. Fluff again with a fork.
- 4
Prepare the garnish: wash and dice or slice the tomatoes and cucumber. Finely chop the remaining onion. You can add a fresh chili pepper, sliced into rounds, if you like spicy flavors.
- 5
Serve the hot attiéké with the fried chicken pieces and fresh vegetable garnish. You can drizzle a little of the chicken frying oil over the dish for extra flavor.
