Kansiyé de Poulet (Chicken Kansiyé)

Click on the image, above to submit to Pinterest.

Kansiyé de Poulet (Chicken Kansiyé)

Kansiyé de Poulet (Chicken Kansiyé) is a traditional Guinean recipe for a classic local version of the ubiquitous West African peanut soup, a stew of chicken, and hot chillies in a tomato-based sauce thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Chicken Kansiyé (Kansiyé de Poulet).

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Serves:

Rating:

Tags : Chilli Recipes Spice Recipes Chicken Recipes Fowl Recipes Guinea Recipes

Ingredients:

1 small, oven-ready chicken, cut into serving pieces
3 tbsp groundnut oil
1 large onion, chopped
1/2 tsp salt
1 tsp black pepper
1/8 tsp thyme
3 garlic cloves, minced
2 hot chillies pounded to a paste (optional)
1 tbsp parsley, finely chopped
2 whole cloves, ground to a powder
450ml passata (tomato sauce)
100g smooth, unsweetened, peanut butter

Method:

Add the oil to a pan and use to fry the chicken until browned on all sites. Add the onion, salt, pepper, thyme, garlic, parsley, cloves and chilli paste. Fry for a few minutes, until he onion begins to soften then add the passata (tomato sauce) and 250ml water.

Stir well to incorporate and bring to a simmer. Meanwhile mix the peanut butter with 250ml water and add this to a mixture. Bring to a simmer and allow to cook, covered, for 1 hour (or until the meat is tender and the sauce has thickened).

Serve hot on a bed of rice.