Amiwo au Poulet de Cotonou (Beninese Spiced Red Cornmeal Polenta with Roasted Chicken) – Authentic Benin Recipe

Ingredients for Amiwo au Poulet de Cotonou (Beninese Spiced Red Cornmeal Polenta with Roasted Chicken) (4 Servings)

• 1.25 lbs (or 2.5 cups) crisp-seared spiced chicken thighs, prepped into bite-sized pieces
• 1.5 cups savory tomato-and-onion red cornmeal amiwo, washed and trimmed
• 1 cup fried plantains
• 1 medium onion and 3 cloves garlic, finely minced with ginger
• 1.5 tbsp traditional Benin seasoning (garlic, thyme, nutmeg, spicy tomato-chili moyo relish)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown crisp-seared spiced chicken thighs for 5 minutes.
2. Add minced onion, garlic, ginger, and garlic, thyme, nutmeg, spicy tomato-chili moyo relish, stirring for 2 minutes until deeply aromatic.
3. Add savory tomato-and-onion red cornmeal amiwo and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in fried plantains right before serving warm.