Poulet A La Martiniquaise


From the French cookbook by Francoise Bernard I took this simple recipe known in English as Spiced Chicken Pilaf. The only thing I did differently is where is calls for curry powder, I substituted it with Vadouvan, a French curry blend. Where it calls for chicken cut into serving pieces, I used chicken thighs we had in the freezer, cutting them in half. I partnered the pilaf with a spinach salad. Enjoy!

2 Tbsp. butter

3 1/2 Lbs. chicken, cut into serving pieces

2 onions, thinly sliced

1 carrot, peeled and sliced crosswise

1/2 Tsp. curry powder

Pinch of saffron

1 garlic clove, crushed

1 bouquet garni made with parsley, thyme, and bay leaf

Salt and pepper

3/4 cup rice

In a flameproof casserole, melt the butter over medium-high heat. Add the chicken and lightly brown all over. Remove to a bowl. Add the onions and carrot to the casserole and cook, stirring until lightly browned. Stir in the curry powder, saffron, garlic and bouquet garni. Return the chicken to the pot and season with salt and pepper. Add 2 cups water. Cover and bring to a boil, then reduce the heat to low and cook for 20 minutes.

Rinse the rice in cold running water and drain well. Add to the chicken and cook until tender, 17 to 20 minutes.

Remove the bouquet garni. Transfer the pilaf to a warmed serving dish and serve.

Wine served: 2009, Robert Foley, The Griffin


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