Attiéké and Grilled Chicken Attiéké au Poulet | Ivorian 🇨🇮 Cassava Couscous

attiéké

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a nutritious alternative, while couscous is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are cheaper than breasts.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is often cheaper.

Brine chicken with salt, lemon slices, Rosemary, black peppercorns, and water; set aside.

Pound garlic, spring onion, parsley, green chilies, and salt into a rough paste for seasoning.

Prepare a wet marinade by mixing a seasoning cube, smoked paprika, white pepper, chili powder, salt, dry thyme, ground cumin, turmeric powder, Rosemary, oil, Maggi Aroma, and dark soy sauce in a bowl.

Drain and rinse the brined chicken, score it, and stuff the no-cost seasoning into the openings.

Add the wet marinade to the chicken and rub it in; refrigerate for at least 30 minutes or overnight for best results.

Prepare achiake by adding 4 cups of achiake and 4 cups of hot water in a bowl and set aside to rehydrate.

Steam the rehydrated achiake over boiling water for 8 minutes until fluffy.

Grill the marinated chicken on a hot plate, oven, or charcoal grill.

Prepare a salad with diced cucumbers, tomato, sliced purple onion, spring onion, and parsley; season with salt and white pepper.

Serve achiake with grilled chicken, salad, and a chili sauce made from blended chilies, onion, garlic, fried with oil, Maggi, and vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary