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Couscous de Fonio au Poulet (Fonio Couscous with Chicken)
Couscous de Fonio au Poulet (Fonio Couscous with Chicken) is a traditional Togolese (from Togo) recipe for a classic stew of chicken and vegetables served with boiled fonio couscous. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Fonio Couscous with Chicken (Couscous de Fonio au Poulet).
prep time
20 minutes
cook time
140 minutes
Total Time:
160 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesChicken RecipesFowl RecipesVegetable RecipesTogo Recipes
Fonio is a native African form of millet that has the smallest grain of all the members of the millet family. It is typically made into couscous, though it can be cooked and eaten as a grain (as it is in Senegal). It is known as wohè in Togo.
Ingredients:
1 whole chicken
150g fonio couscous
1 onion, peeled and halved
2 carrots, scraped, halved lengthways and with each piece cut into three
1 green bell pepper, coarsely chopped
1/4 cabbage, coarsely chopped (or 2 courgettes cut into batons)
2 tbsp tomato purée
2 fresh, ripe, tomatoes, finely chopped
100ml olive oil
1 stock cube (chicken or maggi)
1 hot chilli
3 tbsp
n'toutou
Method:
Cut the chicken into serving pieces and place in a pan with half the n'toutou and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook for about 40 to 60 minutes, or until the chicken is tender (African chickens are much tougher than American or European birds).
Remove the chicken from the pan and reserve the broth.
Heat a little of the oil in a pan, add the chicken pieces and fry until nicely browned all over. Remove from the pan and set aside. Add a little more oil to the pan, stir in the tomato purée and stir for a few minutes then add the fresh tomato and the remaining n'toutou. Cover and simmer gently for 10 minutes then add the reserved chicken broth, 500ml water and the stock cube.
Bring to a simmer, cover and cook for 20 minutes then add the chicken, onion, cabbage (or courgette) and chilli. Bring back to a simmer, cover and cook for 15 minutes more.
In the meantime, rinse the fonio couscous in a fine-meshed sieve until the water is no longer cloudy. Pour 125ml water into a pan, add a pinch of salt and ad a drizzle of olive oil. Stir in the fonio, bring to a simmer then reduce the heat to very low. Cover the pot and cook for 8 minutes then take off the heat and set aside to rest for 4 minutes.
Fluff the couscous and turn into a warmed serving bowl. Use to accompany the chicken stew.
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