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Brochettes de Poulet Mariné aux Arachides (Marinated Chicken Skewers with Peanuts)

Brochettes de Poulet Mariné aux Arachides (Marinated Chicken Skewers with Peanuts) is a traditional Malian recipe for a classic barbecue dish of marinated chicken breasts coked on skewers and accompanied by crushed, salted, peanuts. The full recipe is presented here and I hope you enjoy this classic Malian version of: Marinated Chicken Skewers with Peanuts (Brochettes de Poulet Mariné aux Arachides).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+2 hours marinating)

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesSpice RecipesChicken RecipesFowl RecipesMali Recipes


Ingredients:

4 chicken breasts, with skin
juice of 1 lime
4 tbsp groundnut oil
2 garlic cloves, crushed
1 bunch of coriander leaves, finely shredded
2 hot red chillies, thinly sliced and then sliced crossways
1 tsp hot curry powder (eg Madras)
salt and freshly-ground black pepper, to taste
100g salted peanuts, chopped

Method:

Begin by preparing the marinade. In a bowl, combine the lemon juice, groundnut oil, coriander leaves, curry powder, chilli, salt and black pepper.

Slice the chicken breasts in half lengthways then add to the marinade. Turn the chicken pieces to coat in the marinade then cover and set aside to marinate for 2 hours.

In the meantime, pre-heat your barbecue or grill. If you are using bamboo skewers then soak in a bowl of water for at least 30 minutes before use.

When the meat has marinated, thread onto your skewers, alternating them in and out of the skewer, accordion fashion.

Brush with any leftover marinade then place on the barbecue and cook for about 4 minutes per side, or until the chicken is thoroughly cooked through.

Serve accompanied by plain boiled rice and the crushed, salted, peanuts in a bowl for dipping.