Throwback 2019:attieke Avec Poulet AU Beurre
THROWBACK 2019:ATTIEKE AVEC POULET AU BEURRE is a easy Ivorian recipe that serves 4. 620 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 20 min | Cook: 27 min | Total: 57 min
Cost: $57.81 total, $14.45 per serving
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
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
Marinate
Cover the bowl with plastic wrap and refrigerate for 10 minutes to let the flavors meld.
Time: PT10M
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
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
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
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
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
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
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
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
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
Dietary info: Contains dairy, Gluten-Free, Nut-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Thighs, Chicken Drumsticks
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
- Instead of Butter: Margarine, Ghee
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Onion: Shallot
- Instead of Black Pepper Seeds: Ground Black Pepper (1 tsp)
- Instead of Chicken Spice Blend: Cajun seasoning
- Instead of Salt: Sea salt
- Instead of Atiké (Frozen Cassava Couscous): Couscous (but texture differs)
- Instead of Onion: Shallots
- Instead of Maggi Stock Cube: Chicken bouillon powder
- Instead of Vegetable Oil (for atiké): Olive oil (light)
- Instead of Red Chili Pepper: Bird’s eye chili, Paprika for milder flavor
- Instead of Mixed Salad Greens: Lettuce, Spinach
- Instead of Tomato: Cherry tomatoes
- Instead of Olive Oil (for dressing): Vegetable oil
- Instead of Lemon Juice: Vinegar
Equipment Needed
- Large Frying Pan
- Microwave
- Saucepan
- Mixing Bowl
- Tongs
- Spatula
- Cutting Board
- Chef Knife
- Plastic Wrap
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Marinating the wings with oil and spices for at least 10 minutes.
- Frying the wings on low heat while gradually adding butter to avoid burning.
- Properly defrosting and steaming atiké with exact water amount.
- Ensuring the fried red chili is crisp but not burnt.
Chef Tips from the Video
- Use a high‑smoke‑point oil (e.g., canola) for the initial fry, then finish with butter for flavor.
- If you like extra heat, add a pinch of cayenne to the chicken spice blend.
- For a richer salad, crumble a little feta cheese on top (optional).
Troubleshooting
Chicken wings are soggy instead of crispy.
Pat the wings dry before seasoning, fry on low heat without crowding, and add butter only after the first side has browned.
Atiké turns mushy or sticks together.
Use exactly 100 ml water for 250 g atiké, steam on low heat, and fluff with a fork after cooking.
Fried red chili is burnt and bitter.
Fry the chili for only 30‑60 seconds on medium‑high heat and remove immediately.
Storage
Refrigerator: Store cooked wings and atiké in airtight containers for up to 3 days.
Freezer: Wings can be frozen for up to 1 month; reheat in oven.
Room temperature: Do not leave cooked food at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken wings up to 24 hours in the fridge for deeper flavor.
- Prepare the atiké ahead of time and re‑heat gently with a splash of water.
- Make the salad dressing in advance; keep dressing separate until serving.
Frequently Asked Questions
What is the cultural significance and history of Atiké in Ivorian cuisine?
Atiké, also called cassava couscous, is a staple in Côte d'Ivoire and many West African countries. Made from fermented cassava, it provides a light, fluffy base for stews, grilled meats, and salads, reflecting the region’s reliance on cassava as a key carbohydrate.
What are the traditional regional variations of Atiké in Ivorian cooking?
In the south of Ivory Coast, Atiké is often served with grilled fish or chicken and a spicy tomato sauce, while in the north it may be paired with groundnut soup. Some cooks add coconut milk for extra richness, but the basic preparation remains the same.
How is butter‑basted chicken wings traditionally served in West African street food culture?
Street vendors typically fry the wings, then toss them in melted butter and garlic, sprinkling a simple spice blend. They are served hot, often with a side of fresh salad or sliced onions and a spicy pepper garnish, just like in this recipe.
What occasions or celebrations is Atiké traditionally associated with in Ivorian culture?
Atiké appears at family gatherings, weddings, and festive celebrations such as the Fête du Masque. It is valued for its quick preparation and ability to complement richly flavored meats and sauces during communal meals.
What makes this Butter Chicken Wings with Atiké dish special in Ivorian cuisine?
The dish combines the crisp, buttery flavor of fried chicken wings with the light, fluffy texture of Atiké, creating a balance of protein, carbs, and spice that mirrors traditional Ivorian street meals while being easy for home cooks.
What are the most common mistakes to avoid when making butter‑basted chicken wings?
Common errors include overcrowding the pan, which steams rather than fries the wings, and adding butter too early, which can burn. Keep the heat medium‑low and add butter gradually after the first side has browned.
Why does this recipe use a short 10‑minute marination instead of an overnight soak?
A brief 10‑minute marination allows the spice blend and oil to coat the wings evenly without requiring long planning, while still delivering flavor. An overnight soak would intensify the taste but is not necessary for a quick weeknight meal.
Can I make the Atiké ahead of time and how should I store it?
Yes, you can steam the Atiké a few hours ahead. Store it in an airtight container in the refrigerator and re‑heat gently on the stovetop with a splash of water, fluffing with a fork before serving.
What texture and appearance should I look for when the Atiké is done?
Properly cooked Atiké should be light, fluffy, and each grain separate, resembling couscous. It should not be wet or clumped together; a slight steam‑filled aroma indicates it is perfectly steamed.
How do I know when the chicken wings are fully cooked?
The wings are done when the internal temperature reaches 75 °C (165 °F) and the juices run clear. The skin should be golden‑brown and slightly crisp.
What does the YouTube channel LA CUISINE D’AMA specialize in?
The YouTube channel LA CUISINE D’AMA focuses on easy, home‑cooked West African and French‑inspired dishes, offering step‑by‑step tutorials that blend traditional flavors with modern kitchen techniques.
How does the YouTube channel LA CUISINE D’AMA's approach to Ivorian cooking differ from other African cooking channels?
LA CUISINE D’AMA emphasizes quick, accessible recipes using ingredients found in typical supermarkets, while still preserving authentic flavors. The host often adds personal twists, like the butter‑basted wings, making the dishes approachable for beginners.
Last updated: August 25, 2026
