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