Ivory Coast

Ivory Coast

We made poulet crapodine

First I boned the chicken and, instead of spatchcocking like crapaudine apparently means, I boned and cut into small pieces.

 

Then I mixed the minced garlic, grated ginger, parsley and bullion cube and rubbed on the chicken.

 

I sliced the tomatoes and onions and covered the chicken.

Then I placed in the oven.  The recipe called for 20 minutes at 355.  Yeah right.  I cooked for 75 minutes at 355.

 

 Served with diced fried potatoes.

This dish seemed a bit off as we went through the recipe.  The times were wrong, the recipe called for the chicken to be cut into small pieces when it turns out that crapaudine means to spatchcock the chicken and flatten it under weight.  Those revelations notwithstanding, this turned out delicious.  The tomatoes and ginger were a nice addition to the standard chicken-and-onion-in-a-pot west African recipes that we have come to cook over the last couple world cup projects. My guess is that the recipe was adapted from a recipe for a much smaller bird, maybe a pigeon, and it found its way to the web and first page of google.  No matter.  It was really good.