Djouka by @niangcook

≈ 1h10

2 servings

🍗

2

Chicken thighs

🧅

2

Spring onion

🧄

2 cloves

Garlic

🌶️

1

Red chili

🫑

0.25

Red bell pepper

🌼

15 ml

Mustard

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🌶️

2.5 g

Paprika

🫙

300 g

Djouka

🧅

2

Onion

🥕

1

Carrot

🫛

70 g

Peas

🍋

1

Lime

🌻

30 ml

Sunflower oil

  1. Chop

    Finely chop the spring onions, garlic, red chili pepper, and red bell pepper.

  2. Combine

    Combine the chopped vegetables with mustard, salt, black pepper, paprika, and 1 tablespoon sunflower oil.

  3. Rest

    Coat the chicken legs thoroughly with the marinade. Rest the chicken for 15 minutes.

  4. Dice

    Finely dice the onions and carrot.

  5. Heat

    Heat the remaining 1 tablespoon sunflower oil in a large pot over medium heat. Brown the marinated chicken legs for 5 minutes per side.

  6. Add

    Add the diced onions and carrot to the pot. Sauté for 5 minutes until softened.

  7. Stir

    Stir the djouka grain mix into the pot. Pour in 600 ml water.

  8. Boil

    Bring the mixture to a boil. Cover and simmer over low heat for 25 minutes.

  9. Add

    Add the peas to the pot. Cook for 5 minutes until the peas are tender and the chicken is fully cooked.

  10. Squeeze

    Squeeze the lime over the finished djouka. Serve the grain mix with one chicken leg per portion.

Djouka by @niangcook

≈ 1h10

2 servings

🍗

2

Chicken thighs

🧅

2

Spring onion

🧄

2 cloves

Garlic

🌶️

1

Red chili

🫑

0.25

Red bell pepper

🌼

15 ml

Mustard

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🌶️

2.5 g

Paprika

🫙

300 g

Djouka

🧅

2

Onion

🥕

1

Carrot

🫛

70 g

Peas

🍋

1

Lime

🌻

30 ml

Sunflower oil

Preparation Steps

  1. Step 1/10

    Finely chop the spring onions, garlic, red chili pepper, and red bell pepper.

    🧅spring onions
    🧄garlic cloves
    ⚫red chili pepper
    🫑red bell pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Combine the chopped vegetables with mustard, salt, black pepper, paprika, and 1 tablespoon sunflower oil.

    🧅spring onions
    🧄garlic cloves
    ⚫red chili pepper
    🫑red bell pepper
    🌼mustard
    🧂salt
    ⚫black pepper
    🌶️paprika
    🌻sunflower oil
    🥣mixing bowl
    🥄measuring spoon

  3. Step 3/10

    Coat the chicken legs thoroughly with the marinade. Rest the chicken for 15 minutes.

    🍗chicken legs
    🥣mixing bowl

  4. Step 4/10

    Finely dice the onions and carrot.

    🧅onions
    🥕carrot
    🔪chef's knife
    🪵cutting board

  5. Step 5/10

    Heat the remaining 1 tablespoon sunflower oil in a large pot over medium heat. Brown the marinated chicken legs for 5 minutes per side.

    🌻sunflower oil
    🍗chicken legs
    🥄wooden spoon

  6. Step 6/10

    Add the diced onions and carrot to the pot. Sauté for 5 minutes until softened.

    🧅onions
    🥕carrot
    🥄wooden spoon

  7. Step 7/10

    Stir the djouka grain mix into the pot. Pour in 600 ml water.

    🫙djouka grain mix
    💧water
    🥄wooden spoon
    🥛measuring jug

  8. Step 8/10

    Bring the mixture to a boil. Cover and simmer over low heat for 25 minutes.

    🫙djouka grain mix
    🍗chicken legs
    💧water

  9. Step 9/10

    Add the peas to the pot. Cook for 5 minutes until the peas are tender and the chicken is fully cooked.

    🫛peas
    🍗chicken legs
    🥄wooden spoon

  10. Step 10/10

    Squeeze the lime over the finished djouka. Serve the grain mix with one chicken leg per portion.

    🍋lime
    🫙djouka grain mix
    🍗chicken legs
    🍋citrus juicer

Composition

Ingredients

Types

Vegetables, Herbs, Condiments, Seasonings, Spices, Legumes, Fruits, Oils

Ingredients

Chicken thighs, Spring onion, Garlic, Red chili, Red bell pepper, Mustard, Salt, Pepper, Paprika, Djouka, Onion, Carrot, Peas, Lime, Sunflower oil

Notes

Spring onion (for the marinade), Garlic (for the marinade), Red chili (for the marinade), Red bell pepper (for the marinade), Mustard (for the marinade), Salt (for the marinade, to taste), Pepper (for the marinade, to taste), Paprika (for the marinade), Djouka (from an exotic grocery store), Lime (amount not specified), Sunflower oil (amount not specified)

Allergens

Mustard

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Nut-Free

Calories

610 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 70g, Fat: 23g, Fiber: 8g, Sugars: 7g

Nutritional Information

Minerals

Iron: 3.8mg, Potassium: 650mg, Sodium: 480mg, Magnesium: 65mg

Vitamins

Vitamin A: 540µg, Vitamin C: 45mg, Vitamin B6: 0.8mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

25 minutes

Cooking

45 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring spoon, measuring jug, citrus juicer

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African

Geographic

to inform

Various

Aspect

Texture

Tender, Fluffy, Juicy, Soft

Flavors

Savory, Spicy, Smoky, Tangy, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container below 4°C), freezer : 2 months (Freeze in airtight portions,Reheat until piping hot)