A taste of Martinique in your plate!
Since we’re not done with winter yet, why not invite a little sunshine onto our plates? Thanks to Martinique Gourmande and chef Jérémie Jean-Baptiste, there’s no doubt that their Creole chicken fricassee with sweet potato purée recipe will brighten your day!
Martinique Gourmande is a gourmet culinary festival and an initiative of the Comité Martiniquais du Tourisme au Canada. The goal of this festival is to create gatherings around the cuisine and culture of Martinique. The festival is in its 14th year and has partnered with Les Cuisines Solidaires de La Tablée des Chefs and with the restaurant Le Robin des Bois, for an edition more united than ever!
The recipe that we are presenting to you today was developed by the two organizations mentioned above, and distributed in the Food Banks of Quebec. With tastes of sunshine and solidarity, here is their Creole chicken fricassee with sweet potato purée recipe. Note that the recipe makes 10 servings and takes about 35 minutes to prepare.
Creole chicken fricassée and sweet potato purée recipe
Preparation: 20 minutes
Cooking: 60 minutes
- 1 kg chicken breasts
- 10 g salt
- 10 g pepper
- 10 g chopped garlic
- 5 g thyme
- Juice of 3 limes
- 1800 g sweet potato
- 1 L milk
- 450 g butter
- Zest of 3 limes
- Neutral vegetable oil
- 250 g carrots
- 150 g chopped onions
- 30 g chopped garlic
- 500 ml chicken broth
- 500 ml coconut milk
- 1 bunch of parsley, finely chopped
- Zest one lime and set zest aside.
- Juice the three limes and pour in large bowl.
- Add the salt, pepper, and thyme to the bowl.
- Cut the chicken breasts into bite size pieces and place in bowl. Toss to coat.
- Place bowl in refrigerator for 12-14 hours to marinate.
- Cut the sweet potatoes into cubes and place in large saucepan.
- Cover with cold water and salt and bring to a boil. Reduce to a simmer and cook until tender.
- Drain well and return to the pot. Add the milk and butter and mash (or immersion blend) until you have a smooth purée.
- Season with salt and pepper and the lime zest.
- Preheat oven to 400 degrees.
- While the sweet potatoes cook, and you prepare the coconut milk sauce, cook the chicken in the oven on a parchment-lined baking sheet for 15 to 20 minutes.
- Heat a saucepan and brown the sliced carrots in a neutral vegetable oil.
- Add the onions and garlic and cook for a few minutes.
- Pour in the broth and coconut milk.
- Simmer for 15 to 20 minutes.
- Add the chicken and simmer for another 30 to 45 minutes. If the sauce is too thin, it can be thickened with a roux.
- Add chopped parsley when the sauce is ready.
- On a plate or shallow bowl, serve the purée with the chicken and coconut milk sauce. Optional: sprinkle with unsweetened shredded coconut.
We hope this warm and colourful recipe will brighten up your winter! Bon appétit!
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