L'Art du Poulet (Chicken with Two Marinades) by @niangcook

≈ 1h

4 servings

🍗

1.5 kg

Chicken

🌿

30 g

Parsley

🧅

1 medium

Onion

🧄

24 g + 4 cloves

Garlic

🍋

15 ml

Lemon juice

🧃

30 ml

Orange juice

🍯

15 ml

Honey

🧂

10 g + 1 tsp

Salt

⚫

1 tsp + 4 g

Pepper

🫙

2 g

Cumin

🌶️

5 g

Sweet paprika

🫒

60 ml

Olive oil

🫑

1 medium

Green pepper

🌼

15 g

Mustard

🫑

1

Vegetarian pepper

🌶️

1 tsp

Paprika

🫚

2 g

Ginger

  1. Chop
    • fresh parsley
    • onion

    Roughly chop the parsley and onion for the first marinade.

  2. Juice
    • lemon juice
    • orange juice

    Juice the lemon and orange, reserving 1 tablespoon lemon juice and 2 tablespoons orange juice.

  3. Blend
    • fresh parsley
    • onion
    • garlic

    Blend the parsley, onion, 4 garlic cloves, citrus juices, honey, cumin, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon sweet paprika, and 2 tablespoons olive oil into a smooth first marinade.

  4. Cut
    • green bell pepper
    • mild chili pepper

    Cut the green bell pepper and mild chili pepper into large pieces.

  5. Blend
    • green bell pepper
    • mild chili pepper
    • garlic

    Blend the green bell pepper, mild chili pepper, remaining 4 garlic cloves, mustard, ginger, remaining salt, remaining black pepper, remaining sweet paprika, and 2 tablespoons olive oil into a smooth second marinade.

  6. Coat
    • chicken

    Coat the chicken thoroughly with the first marinade.

  7. Refrigerate
    • chicken

    Cover the chicken and refrigerate it for at least 60 min.

  8. Preheat
    • chicken

    Preheat the oven to 400°F (200°C) and place the marinated chicken in a baking dish.

  9. Bake
    • chicken

    Bake the chicken for 25 min, then brush or spoon the second marinade over it.

  10. Bake
    • chicken

    Bake for 10 min more, until the thickest portion of chicken reaches 165°F (74°C).

  11. Serve
    • chicken

    Rest the chicken for 5 min before serving.

L'Art du Poulet (Chicken with Two Marinades) by @niangcook

≈ 1h

4 servings

🍗

1.5 kg

Chicken

🌿

30 g

Parsley

🧅

1 medium

Onion

🧄

24 g + 4 cloves

Garlic

🍋

15 ml

Lemon juice

🧃

30 ml

Orange juice

🍯

15 ml

Honey

🧂

10 g + 1 tsp

Salt

⚫

1 tsp + 4 g

Pepper

🫙

2 g

Cumin

🌶️

5 g

Sweet paprika

🫒

60 ml

Olive oil

🫑

1 medium

Green pepper

🌼

15 g

Mustard

🫑

1

Vegetarian pepper

🌶️

1 tsp

Paprika

🫚

2 g

Ginger

Preparation Steps

  1. Step 1/11

    Roughly chop the parsley and onion for the first marinade.

    🌿fresh parsley
    🧅onion
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Juice the lemon and orange, reserving 1 tablespoon lemon juice and 2 tablespoons orange juice.

    🍋lemon juice
    🧃orange juice
    🍋citrus juicer
    🥄measuring spoons

  3. Step 3/11

    Blend the parsley, onion, 4 garlic cloves, citrus juices, honey, cumin, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon sweet paprika, and 2 tablespoons olive oil into a smooth first marinade.

    🌿fresh parsley
    🧅onion
    🧄garlic
    🍋lemon juice
    🧃orange juice
    🍯honey
    🫙ground cumin
    🧂salt
    ⚫black pepper
    🌶️sweet paprika
    🫒olive oil
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/11

    Cut the green bell pepper and mild chili pepper into large pieces.

    🫑green bell pepper
    ⚫mild chili pepper
    🔪chef's knife
    🪵cutting board

  5. Step 5/11

    Blend the green bell pepper, mild chili pepper, remaining 4 garlic cloves, mustard, ginger, remaining salt, remaining black pepper, remaining sweet paprika, and 2 tablespoons olive oil into a smooth second marinade.

    🫑green bell pepper
    ⚫mild chili pepper
    🧄garlic
    🌼mustard
    🫚ground ginger
    🧂salt
    ⚫black pepper
    🌶️sweet paprika
    🫒olive oil
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/11

    Coat the chicken thoroughly with the first marinade.

    🍗chicken
    🥣mixing bowl
    🥄spatula

  7. Step 7/11

    Cover the chicken and refrigerate it for at least 60 min.

    🍗chicken
    🥣mixing bowl

  8. Step 8/11

    Preheat the oven to 400°F (200°C) and place the marinated chicken in a baking dish.

    🍗chicken
    🍳baking dish

  9. Step 9/11

    Bake the chicken for 25 min, then brush or spoon the second marinade over it.

    🍗chicken
    🍳baking dish
    🥄spatula

  10. Step 10/11

    Bake for 10 min more, until the thickest portion of chicken reaches 165°F (74°C).

    🍗chicken
    🍳baking dish

  11. Step 11/11

    Rest the chicken for 5 min before serving.

    🍗chicken
    🍳baking dish

Composition

Ingredients

Types

Meat, Vegetables, Fruits, Sweeteners, Seasonings, Spices, Oils, Condiments

Ingredients

Chicken, Parsley, Onion, Garlic, Lemon juice, Orange juice, Honey, Salt, Pepper, Cumin, Sweet paprika, Olive oil, Green pepper, Mustard, Vegetarian pepper, Paprika, Ginger

Notes

Chicken (main protein implied by the title, amount not given), Parsley (for marinade 1), Onion (for marinade 1), Garlic (for marinade 1, for marinade 2), Lemon juice (juice of half a lemon, for marinade 1), Orange juice (juice of half an orange, for marinade 1), Honey (for marinade 1), Salt (for marinade 1, for marinade 2), Pepper (for marinade 1, for marinade 2), Cumin (for marinade 1), Sweet paprika (piment doux, for marinade 1), Olive oil (for marinade 1, amount not given, for marinade 2), Green pepper (for marinade 2), Mustard (for marinade 2), Vegetarian pepper (piment vegetarien, for marinade 2), Paprika (for marinade 2), Ginger (for marinade 2)

Allergens

Mustard

Dietetics

Dietary regimen

Gluten-Free, Dairy-Free, Low-carbohydrate

Calories

510 kcal

Macro nutrients

Protein: 44g, Fat: 29g, Carbohydrates: 14g, Fiber: 2g, Sugar: 9g

Nutritional Information

Minerals

Sodium: 920mg, Potassium: 630mg, Iron: 2.1mg, Calcium: 55mg

Vitamins

Vitamin C: 48mg, Vitamin B6: 0.8mg, Vitamin A: 70µg

Preparation

Time Information

Preparation

25 minutes

Cooking

35 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, citrus juicer, spatula, baking dish

Appliances

Blender, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African, French

Geographic

to inform

Various

Aspect

Texture

Juicy, Tender, Crisp-skinned, Saucy

Flavors

Savory, Sweet, Tangy, Citrusy, Garlicky, Smoky, Mildly spicy, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave cooked chicken out longer than 2 hours), fridge : 3 days (Store in an airtight container,Refrigerate within 2 hours of cooking,Keep at or below 40°F (4°C)), freezer : 3 months (Cool completely before freezing,Store in a freezer-safe airtight container,Freeze at 0°F (-18°C) or below)