Entree: Burkina Faso – National Cuisine – Poulet Bicyclette (Stewed free-range West African chicken in a spiced tomato and peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 whole free-range chicken, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 2 medium onions, finely chopped, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1.5 oz (45 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, diced, about 10 oz (285 g)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (125 g) ground peanuts or natural peanut butter
- 2 cups (480 ml) chicken stock or water
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cayenne or to taste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) lime juice (or lemon juice)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1/4 cup (15 g) fresh cilantro or parsley, chopped (optional)
- Cooked white rice or tô, for serving (no measurement required)

Instructions

1. Rinse the chicken, pat dry, and cut into serving pieces (breasts, thighs, wings). Reserve bones if desired for stock.
2. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp pepper.
3. Heat oil in a large heavy pot over medium-high heat. Brown the chicken pieces on all sides, working in batches if needed, about 6–8 minutes per batch. Remove and set aside.
4. In the same pot, reduce heat to medium and add the chopped onions. Sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
5. Stir in diced tomatoes and tomato paste; cook until tomatoes break down, about 6 minutes.
6. Mix in ground peanuts or peanut butter, cumin, paprika, cayenne, remaining salt and pepper. Cook 2–3 minutes, stirring so the peanut mixes evenly with the tomato base.
7. Return the browned chicken to the pot. Add chicken stock (or water) to nearly cover the chicken, then add thyme and bay leaves. Bring to a gentle simmer.
8. Cover and simmer over low heat for 35–45 minutes, or until chicken is tender and the sauce has thickened. Stir occasionally and adjust liquid if sauce becomes too thick.
9. Remove bay leaves and thyme stems. Stir in lime juice and chopped cilantro or parsley if using. Taste and adjust seasoning.
10. Serve hot with cooked white rice or tô, spooning the peanut-tomato sauce over the chicken.