Recipe by MarraMamba
This is a real winner, not to difficult to make but so full of flavor. Authentic and just what is needed when you want to imagine sitting on a sunny creole beach. (taken from cooking with Asinus Asinum Fricat)
Top Review by wicked cook 46
My DH loved this and I thought it was good. I did not use the full tablespoon of the allspice.I love allspice but thought that much might be overpowering. I used only about 1 3/4 pounds of boneless/skinless chicken thighs so cut back on the broth a bit. Next time I will cut back on the amount of sour cream. The flavour was excellent but when I added the full 1/2 cup it really mellowed the flavour. Served it over basmati rice. Made for Newest Zaar Tag
- 2 fryer chickens (cut up or chicken pieces)
- 4 medium red onions
- 1 leek
- 8 garlic cloves
- 1⁄2 cup of freshly grated coconut (coconut flakes can also do the job)
- 2 tablespoons curry
- 1 tablespoon turmeric
- 1 tablespoon ground allspice
- 1⁄2 pint sour cream
- 2 tablespoons plain flour
- 1 tablespoon butter
- 1 bouquet garni (thyme, rosemary, parsley, bay leaf)
- 2 pints chicken stock
- 2 cups of drained black beans (also called turtle beans)
- 2 fresh chili peppers, chopped up finely
- 2 limes (the juice of )
- salt & pepper
Directions See How It's Made
- Sprinkle the chicken pieces with the curry powder and the turmeric. In a large skillet, add the knob of butter and start frying the onion, leek & garlic till golden.
- Add the chicken pieces, brown them on all sides, add 1 tbsp of flour, stir then add half the chicken stock.
- Mix well, add the bouquet garni, the coconut, the other tbsp of flour and the rest of the chicken stock.
- Add the lime juice, the chilies and cover, simmering for 45 minutes over medium to low heat.
- When it's almost cooked, add the black beans, whip the sour cream into it, salt & pepper. Serve with Creole rice.