Poulet au Coco

Name: Poulet au Coco
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Comorian
Ingredients: 1 whole chicken, cut into pieces; 400ml coconut milk; 1 stalk lemongrass, bruised; 3 tablespoons fresh ginger, grated; 1 teaspoon ground turmeric; 2 onions, sliced; 4 cloves garlic, minced; 2 tablespoons vegetable oil; 1 cinnamon stick; Salt and pepper to taste; Fresh coriander for garnish

Poulet au Coco (poo-LAY oh KOH-koh)

Comorian Coconut Chicken

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 454 kcal

Chicken pieces braised in fragrant coconut milk with lemongrass, ginger, and turmeric until fall-off-the-bone tender. This creamy, aromatic dish is Comorian comfort food at its finest.

Nutrition & Info

Protein 38.0g

Carbs 8.0g

Fat 30.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

heavy pot with lid knife

Presentation Guide

Vessel: deep serving dish

Garnishes: fresh coriander, toasted coconut flakes

Accompaniments: steamed rice, mkatra foutra

Ingredients

1 whole chicken, cut into pieces
400ml coconut milk
1 stalk lemongrass, bruised
3 tablespoons fresh ginger, grated
1 teaspoon ground turmeric
2 onions, sliced
4 cloves garlic, minced
2 tablespoons vegetable oil
1 cinnamon stick
Salt and pepper to taste
Fresh coriander for garnish

Instructions

1
Season chicken pieces with salt, pepper, and turmeric. Let marinate for 10 minutes.
2
Heat oil in a heavy pot over medium-high heat. Brown chicken pieces on all sides for 8 minutes. Remove and set aside.
3
In the same pot, saute onions for 4 minutes until golden. Add garlic, ginger, and lemongrass.
4
Return chicken to the pot. Pour in coconut milk and add cinnamon stick.
5
Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes until chicken is very tender.
6
Remove lemongrass and cinnamon stick. Adjust seasoning.
7
Garnish with fresh coriander and serve with steamed rice.

💡

Did You Know?

Comorian families often keep chickens specifically for poulet au coco. The most prized birds are free-range ones that have been fed on coconut scraps, which locals claim gives the meat a naturally sweet, nutty flavor.

Chef's Notes

Equipment Tips

heavy pot with lid
knife

Garnishing

fresh coriander, toasted coconut flakes

Accompaniments

steamed rice, mkatra foutra

The Story Behind Poulet au Coco

Poulet au coco represents the harmonious blend of French colonial cooking technique and Comorian ingredients. French-style braising met local coconut milk, lemongrass, and island spices to create a dish that is uniquely Comorian.

The dish became a Sunday tradition in many households, requiring the slow cooking that a day of rest affords. It is also a staple at family celebrations and community feasts.

Today poulet au coco is perhaps the most recognizable Comorian main course, served in homes and restaurants across the archipelago and in the Comorian diaspora.

🕐 Traditionally enjoyed sunday lunch and family gatherings 📜 Origins: Colonial-fusion era

Comments (0)

No comments yet. Be the first to share your thoughts!