Poulet au Citron Vert et Gingembre – Chicken with Lime and Ginger (Burkina Faso)
“This is a modern Burkinabe recipe (from Burkina Faso) for a classic modern stew of chicken in a ginger and lime sauce base. This is a more ‘chefy’ recipe than the majority of the African recipes on this site. I manage to cajole the recipe from a Burkinabé chef who I happened to meet in a hotel in Lagos. I love these kinds of recipes, as it shows that African food is not a static thing… the recipes and dishes are still evolving and it’s interesting to capture the latest evolution of some traditional dishes.”
4 chicken thighs
75g fresh ginger root
1 tbsp anise seeds
1 tbsp coriander seeds, crushed
2 onions, peeled and thinly sliced
2 dessert spoons oil
1 dessert spoon cornflour (cornstarch)
1 tsp fish sauce (eg Vietnamese nuoc-nam)
6 tbsp sugar
salt, ginger and black pepper, to taste
Grate the ginger, rinse gently under the tap then drain and chop finely. Bring a small pan of water to a boil and add the juice of half a lime. Stir the ginger into this and cook until the volume of liquid has reduced by half. Drain the ginger (reserve the cooking liquid in a bowl). Place the ginger back in the pan and mix in the sugar and 40ml water. Bring to a simmer and cook until the sugar has dissolved then reduce the heat and cook gently for about 5 minutes. Turn into a bowl and set aside (this is your ginger confit).
Juice the remaining limes then pare the zest with a potato peeler. Combine the lime juice with the coriander seeds and anise seeds. Pour over the chicken thighs and turn the meat to coat evenly. Cover and set aside to marinate as you prepare the lime zests. Shred the zests finely then place in a pan, cover with water and bring to a boil.
Cook for about 10 minutes or until the zest pieces are tender then take off the heat then drain off the cooking water and pour fresh water on top. Bring back to a boil and cook for 10 minutes more. Drain the lime zest and set aside. Heat the oil in a non-stick pan, add the marinated chicken thighs (reserve the marinade) and fry until nicely browned all over. Add the onions and fry for about 6 minutes, or until lightly browned. Stir in the reserved marinade, cooked lime zest, ginger confit and a little of the ginger liquid.
Bring to a simmer, cover and cook for 20 minutes. If the sauce has reduced too much, add a little more of the ginger liquid. Season the sauce to taste with fish sauce and if the sauce is not thick enough for your liking, add a little cornflour (cornstarch) mixed to a slurry with water. Serve hot, accompanied by rice.
Link to My Post on Burkina Faso: https://theworldfrommykitchen.wordpress.com/2015/03/15/burkina-faso/
Main Ingredient: Chicken
Ginger Lime Rice
I made this rice to accompany the chicken – it is my own recipe and not from Burkina Faso.
2 cups rice
1 shallot, finely diced
1 tbsp garlic powder
1 tbsp ground ginger (or ginger confit from above)
1 tbsp salt
2 tbsps butter
Cook rice according to package or as you prefer. While cooking, zest the lime and put aside. Heat butter in pan and add shallots, saute until translucent. Add shallots and butter, juice of 1/2 lime, lime zest, garlic powder, ground ginger, and salt to the cooked rice and mix well. Serve immediately.
Main Ingredient: Rice
© 2015 abettica – theworldfrommykitchen, All Rights Reserved.
Substitute for Fish Sauce
This briny infusion is rich in “umami” (a loanword from the Japanese which can be described as a “pleasant savory flavor”) and can be used in equal amounts as a replacement for traditional fish sauce in your favorite Southeast Asian recipes. This recipe yields about 1 cup.
2 cups water
¼ cup tamari, soy sauce or Bragg Liquid Aminos™
½ medium onion, chopped
3 cloves garlic, crushed
2 T (4 g) dried shredded wakame (seaweed)
1 oz (28 g) dried shiitake, porcini or portabella mushrooms
1 tsp whole black peppercorns
2 T mellow white miso paste –
Bring all ingredients except for the miso to a boil in a small saucepan. Cover, reduce the heat to a vigorous simmer and cook for 30 minutes. Remove from the heat and let cool. Mix the miso into the macerated mixture.
Strain the mixture through a fine mesh sieve into a glass jar, pressing the solids with the back of a spoon to extract as much liquid as possible. Seal and refrigerate until ready to use. Due to its salt content, this sauce should stay fresh for several months in the refrigerator.