Maluwe Poulet (mah-loo-weh poo-leh), an adaptation of a West African dish, is flavoured with garlic, chilli, lemon juice, vinegar and rosemary. Serve on a bed of plain boiled rice or with sweet potatoes. For a milder dish, remove and discard the seeds of the chilli before chopping it.
1 oz. butter
1 tablespoon peanut oil x 4 lb. chicken, cut into 8 serving pieces large garlic cloves, crushed
1 green chilli, very finely chopped
1 teaspoon red pepper flakes
1 teaspoon salt -.}- teaspoon freshly ground black pepper
2 teaspoon dried rosemary juice of
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon tomato puree
15 fl. oz. chicken stock
1 tablespoon beurre manie
In a large, heavy frying-pan, melt the butter with the peanut oil over moderate heat. When the foam subsides, add half of the chicken pieces and fry them, turning occasionally, for 10 to 12 minutes, or until the pieces are well browned on all sides.
With a slotted spoon, remove the chicken pieces from the pan and set them aside to drain on kitchen paper towels. Fry and drain the remaining chicken pieces in the same way.
Remove the frying-pan from the heat. Pour off all but 1 tablespoon of the cooking fat.
Return the pan to the heat. Stir in the garlic, chilli, red pepper flakes, salt and pepper and fry the mixture, stirring constantly, for 1 minute.
Stir in the rosemary, lemon juice, vinegar, sugar, tomato puree and chicken stock. Bring the sauce to the boil, stirring constantly.
Return the chicken pieces to the pan. Reduce the heat to very low, cover the pan and simmer for 35 to 45 minutes, stirring occasionally, or until the chicken pieces are very tender when pierced with the point of a sharp knife.
Using a slotted spoon, transfer the chicken pieces to a warmed serving dish. Keep hot while you finish the sauce.
Increase the heat under the frying-pan to moderate. Stir in the beurre manie, a small piece at a time, until the sauce is thick and smooth.
Remove the pan from the heat. Pour the sauce over the chicken pieces and serve immediately.