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African Recipes
Ashanti
Chicken
INGREDIENTS
1 whole chicken, 2 to 3 lbs, de-boned (see preparation below)
1 lb yams (or potatoes, or sweet potatoes), peeled and cut into
quarters
1 lb chicken meat, white or dark (no bones)
cooking oil for frying chicken
1 small onion, chopped
1 tomato, chopped (or a spoonful of tomato paste or tomato sauce)
a handful of parsley, chopped
a few mint leaves, chopped
salt and black pepper, to taste
PREPARATION
Boil the yams (or potatoes, or sweet potatoes) until tender.
When tender, remove from water and mash.
While yams are cooking, fry the chicken meat (not the whole
chicken) in a few tablespoons of oil. When nearly done add the
onion and tomato. Reduce heat and simmer until chicken is fully
cooked.
Add the chicken-onion-tomato mixture to the mashed yam (or its
substitute). Add parsley, mint, salt, and pepper. Mix well.
Stuff the de-boned chicken with the yam-chicken mixture. Sew
the chicken closed with a needle and cooking string. Rub with
butter or oil, salt and pepper.
Steam the stuffed chicken for two hours in a large Dutch oven
(place the chicken on something to keep it out of the boiling
water), then baste it with oil or butter and bake or grill it
until it is golden brown. Or bake or grill the stuffed chicken
until it is browned, then wrap it in foil to allow it to continue
to cook until fully done. Either way, be sure to use a meat
thermometer to check for doneness. Make sure to check the temperature
of both the whole chicken and the stuffing.
