COUNTRY:                           IVORY COAST

DISH:                                     POULET BRAISÉ

CONTRIBUTED BY:            Embassy, Mission in Pretoria


1.8kg chicken pieces (approx. 16)


¼ cup Dijon mustard

¼ cup crushed garlic

4 habanero chillies, or to taste

1 tablespoon canola oil


6 tomatoes, seeded, thinly sliced

1 red onion, peeled, thinly sliced

2-4 habanero chillies, thinly sliced (optional)

½ chicken stock cube, crumbled

Drizzle of neutral oil



  1. Place the marinade ingredients in a blender jug adding oil as needed to facilitate blending. Puree.
  2. Toss the chicken in the mixture, marinate (if desired) for 2 hours or overnight.
  3. Toss the tomatoes, onions and chillies (if using) with the stock cube. Drizzle lightly with oil. Set aside to juice up while the chicken is cooking.
  4. Cook the chicken over a hot grill until cooked through.
  5. Serve immediately with salad.