Poulet Grillé au Coco et Citron Vert d’Anjouan (Anjouan Coconut-Lime Grilled Chicken) – Authentic Comoros Recipe
Marinated in spiced coconut cream and lime juice before grilling until golden and aromatic.
- Country of Origin
- 🇰🇲 Comoros (East Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Butterflied chicken thighs, Fried ripe plantains, Tomato-cucumber salad, Coconut cream marinade, Fresh lime juice
Ingredients for Poulet Grillé au Coco et Citron Vert d’Anjouan (Anjouan Coconut-Lime Grilled Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) butterflied chicken thighs, prepped into bite-sized pieces
- 1.5 cups fried ripe plantains, washed and trimmed
- 1 cup tomato-cucumber salad
- 1 medium onion and 3 cloves garlic, finely minced with coconut cream marinade
- 1.5 tbsp traditional Comoros seasoning (fresh lime juice, ginger, garlic, turmeric, cloves)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together coconut cream marinade, fresh lime juice, ginger, garlic, turmeric, cloves, cooking oil, and sea salt in a bowl to form a fragrant Comoros marinade.
- Coat butterflied chicken thighs and fried ripe plantains thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear butterflied chicken thighs and fried ripe plantains for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with tomato-cucumber salad, and serve immediately.