Poulet Braisé Ivoirien & Alloco (Abidjan Ginger-Mustard Grilled Chicken with Sweet Plantains) – Authentic Côte d'Ivoire Recipe

Ingredients for Poulet Braisé Ivoirien & Alloco (Abidjan Ginger-Mustard Grilled Chicken with Sweet Plantains) (4 Servings)

• 1.25 lbs (or 2.5 cups) char-grilled chicken thighs, prepped into bite-sized pieces
• 1.5 cups golden fried ripe plantain cubes (alloco), washed and trimmed
• 1 cup spicy tomato-onion kankankan sauce
• 1 medium onion and 3 cloves garlic, finely minced with Dijon mustard
• 1.5 tbsp traditional Côte d'Ivoire seasoning (grated ginger, garlic, white pepper, rosemary, lime)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Whisk together Dijon mustard, grated ginger, garlic, white pepper, rosemary, lime, cooking oil, and sea salt in a bowl to form a fragrant Côte d'Ivoire marinade.
2. Coat char-grilled chicken thighs and golden fried ripe plantain cubes (alloco) thoroughly in the seasoning and let sit for 10 minutes at room temperature.
3. Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
4. Sear char-grilled chicken thighs and golden fried ripe plantain cubes (alloco) for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
5. Transfer to a warm platter, scatter with spicy tomato-onion kankankan sauce, and serve immediately.