THROWBACK 2019:ATTIEKE AVEC POULET AU BEURRE

Ingredients

• 1 kg Chicken Wings (washed and patted dry)
• 3 tablespoons Vegetable Oil (for frying and sautéing)
• 2 tablespoons Butter (cut into small pieces, added gradually)
• 2 cloves Garlic (finely chopped)
• 1 medium Onion (chopped for chicken)
• 0.5 tablespoon Black Pepper Seeds (crushed)
• 1 tablespoon Chicken Spice Blend (store‑bought or homemade blend of paprika, garlic powder, onion powder, thyme)
• 1 tablespoon Salt (plus extra to taste)
• 250 g Atiké (Frozen Cassava Couscous) (defrosted in microwave)
• 100 ml Water (for steaming atiké)
• 2 medium Onion (thinly sliced for atiké)
• 1 teaspoon Maggi Stock Cube (crushed)
• 60 ml Vegetable Oil (for atiké) (about 1/4 cup)
• 1 Red Chili Pepper (seeded and thinly sliced, fried until crisp)
• 150 g Mixed Salad Greens (washed and dried)
• 1 medium Tomato (diced)
• 1 small Cucumber (diced)
• 1 tablespoon Olive Oil (for dressing) (optional, mixed with lemon juice and salt)
• 1 tablespoon Lemon Juice (for salad dressing)

Instructions

1. Prepare Chicken Wings

   Wash the chicken wings, pat them dry, then place them in a mixing bowl. Add 2 Tbsp vegetable oil, 1 Tbsp chicken spice blend, 1 Tbsp salt, 0.5 Tbsp crushed black pepper seeds, and mix thoroughly with clean hands.

   Time: PT5M

2. Marinate

   Cover the bowl with plastic wrap and refrigerate for 10 minutes to let the flavors meld.

   Time: PT10M

3. Fry Chicken Wings – First Side

   Heat the large frying pan over medium‑low heat, add a thin layer of oil and wait until shimmering. Add the marinated wings in a single layer; fry without moving for about 4 minutes.

   Time: PT4M

   Temperature: Medium‑low

4. Add Butter, Garlic and Flip

   Add the 2 Tbsp butter pieces gradually, letting each melt before adding the next. Sprinkle the 2 minced garlic cloves, then flip the wings to fry the other side for another 4 minutes.

   Time: PT4M

   Temperature: Medium‑low

5. Finish Chicken Wings

   Add the chopped medium onion and a pinch of extra salt if desired. Stir gently, then turn the wings one more time to ensure even cooking. Cook for an additional 2–3 minutes until the wings are cooked through and the onion is soft.

   Time: PT3M

   Temperature: Medium‑low

6. Defrost Atiké

   Place the frozen atiké (250 g) in a microwave‑safe bowl, cover loosely with microwave‑safe plastic wrap, and microwave on high for 2 minutes, then stir and microwave for another 2 minutes until fully thawed and fluffy.

   Time: PT4M

7. Cook Onions for Atiké

   In a saucepan, heat 60 ml vegetable oil over medium heat. Add the two sliced medium onions and sauté until translucent and slightly golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Steam Atiké

   Add the thawed atiké to the saucepan, pour in 100 ml water, sprinkle 0.5 tsp salt and the crushed Maggi cube, then cover with a lid. Reduce heat to low and let steam for 3–4 minutes, stirring gently once halfway through.

   Time: PT4M

   Temperature: Low

9. Prepare Simple Salad

   In a bowl, combine mixed salad greens, diced tomato, diced cucumber, 1 Tbsp olive oil, 1 Tbsp lemon juice, and a pinch of salt. Toss gently.

   Time: PT3M

10. Fry Red Chili

    In a small skillet, heat a thin drizzle of oil over medium‑high heat. Add the sliced red chili and fry until crisp, about 1 minute. Remove and set aside on paper towel.

    Time: PT1M

    Temperature: Medium‑high

11. Plate and Serve

    Arrange a mound of atiké on each plate, top with butter‑basted chicken wings, add a side of fresh salad, and garnish with the fried red chili strips.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g