Creole Chicken Fricassee

This Chicken Fricassée from Vanessa Bolosier’s Sunshine Kitchen is one of the recipes in this cookbook without an accompanying photograph but luckily, our reviewer Nicky took some lovely images to show off this delicious Creole chicken dish. Flavoured with warming spices lifted by lime and chilli, the recipe is particularly delicious made with chicken thighs and served up with rice and beans, as shown.

Read our full review of Sunshine Kitchen and the Caribbean flavours to be found within its bright and enticing cover.

Chicken Fricassee | Fricassée de Poulet

This is a go-to recipe. It’s easy to make, with simple ingredients, and it requires minimal attention. Sometimes I replace the whole chicken with chicken legs and slow-cook for an additional 30 minutes until it falls off the bone. I then shred the meat and use it to stuff a bokit, instead of corned beef (p.64). Once it’s cooked I slice it open and add a slice of tomato and some iceberg lettuce – and that’s it, a chicken bokit.

Servings 4 servings

Author Vanessa Bolosier

Ingredients

• 1 whole chicken, cut into eight pieces
• 3 tbsp sunflower oil
• juice of 2 limes
• 3 sprigs thyme
• 3 garlic cloves,crushed
• 1 tsp ground allspice
• 1 tsp mixed spice
• salt and freshly ground black pepper
• 1 onion, chopped
• 2 spring onions (scallions), chopped
• 2 bay leaves
• 1 chicken stock (bouillon) cube, crumbled
• 1 tbsp golden granulated sugar
• 125 ml (4fl oz/ ½ cup) water
• 1 Scotch bonnet chilli

Recipe Notes

Kavey Eats Tip: Our reviewer made this recipe very successfully using chicken thighs but warns that the cooking time may be too long to bring the best out in chicken breasts, if you do use a whole chicken as suggested. 

Instructions

• Marinate the chicken in the refrigerator overnight with 1 tablespoon of the oil, the lime juice, thyme, 1 garlic clove, allspice, mixed spice, salt and pepper.
• Remove the chicken from the marinade (reserve the marinade) and pat dry with paper towels. Heat the remaining 2 tablespoons oil in a large heavy pot over a medium–high heat, add the chicken and cook, turning occasionally, until golden brown all over.
• Add the onion, spring onions and the remaining garlic and cook for 2–3 minutes, until lightly browned.
• Add the reserved marinade, bay leaves, stock cube and sugar, then add the water and the whole chilli, cover and cook over a low heat for 50 minutes.
• Add another 4 tablespoons water and salt and pepper to taste. Stir, taking care not to bu rst the chilli, cover and cook for another 15 minutes.

• Remove the chilli. Serve with boiled rice and stewed red kidney beans.

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Kavey Eats was provided with a review copy of Vanessa Bolosier’s Sunshine Kitchen: : Delicious Creole recipes from the heart of the Caribbean from publisher Pavilion Books. Photograph by Nicky Bramley.