Poulet Frit Aux Feuilles De Manioc (fried Chicken With Cassava Leaves)

Poulet Frit aux Feuilles de Manioc, or Fried Chicken with Cassava Leaves, is a traditional dish from Gabonese cuisine that is packed with flavor and texture. The combination of crispy fried chicken and the earthy taste of cassava leaves makes this dish a true delight for the senses.

Poulet Frit Aux Feuilles De Manioc (fried Chicken With Cassava Leaves)

Ingredients

  • 4 chicken thighs
  • 2 cups cassava leaves, chopped
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Oil for frying

Instructions

  1. In a bowl, mix the flour, salt, black pepper, garlic powder, and paprika.
  2. Dip each chicken thigh in the beaten eggs, then coat with the seasoned flour mixture.
  3. Heat oil in a skillet over medium heat and fry the chicken thighs until golden brown and cooked through, about 15-20 minutes.
  4. In a separate pot, boil the cassava leaves for 10 minutes, then drain and set aside.
  5. Serve the fried chicken alongside the boiled cassava leaves.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Skillet Bowl Pot

Tools

Tongs Knife Measuring spoons

Serving suggestions

Serving suggestions: Serve the Poulet Frit aux Feuilles de Manioc with a side of steamed rice for a complete meal.

Tips & tricks

Tips: Make sure to pat the chicken thighs dry before coating with the seasoned flour to ensure a crispy crust.

Cost

$15