Ladob poul ek pti pwa

Name: Ladob poul ek pti pwa
Prep time: 25 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Cuisine: Seychelles
Ingredients: 950 g small bone-in chicken pieces, trimmed of excess skin and fat; 400 g peeled potatoes, about 3 cm cubes; 160 g frozen peas; 100 g washed, deseeded, sliced green pepper; 120 g sliced onion; 3 chopped garlic cloves; 12 g grated fresh ginger; 20 g wheat flour; 30 ml neutral oil total: 10 ml potatoes, 20 ml chicken and gravy; 600 ml hot water, plus small additions if needed; 2 small thyme sprigs and 10 g parsley, washed; Up to ½ teaspoon salt, adjusted; Black pepper

Seychellois chicken daube with potatoes, peas and onion-ginger gravy, using measured oil and no wine or coconut milk.

Ingredients

950 g small bone-in chicken pieces, trimmed of excess skin and fat
400 g peeled potatoes, about 3 cm cubes
160 g frozen peas
100 g washed, deseeded, sliced green pepper
120 g sliced onion
3 chopped garlic cloves
12 g grated fresh ginger
20 g wheat flour
30 ml neutral oil total: 10 ml potatoes, 20 ml chicken and gravy
600 ml hot water, plus small additions if needed
2 small thyme sprigs and 10 g parsley, washed
Up to ½ teaspoon salt, adjusted
Black pepper

Preparation

Prepare vegetables before handling raw chicken. Do not wash poultry; pat dry if needed, keep chilled and clean hands, knife and board after cutting.

Heat 10 ml oil in a large heavy casserole or pan. Brown potato cubes about 12 minutes, turning, and reserve; centres may still be slightly firm.

Add remaining 20 ml oil and brown chicken in small batches about 12 minutes total. Reserve on a dish for partly cooked chicken, separate from the final serving dish.

Lower heat and soften onion about 5 minutes, then add garlic and ginger. Sprinkle flour and stir about a minute. Gradually pour in 600 ml hot water, loosening unburnt pan juices.

Return chicken; add pepper, thyme, part of the salt and black pepper. Partially cover and simmer about 25 minutes. Add potatoes for 10 minutes, then frozen peas for at least 5 more minutes, according to their label.

Check at least 74 °C in the thickest chicken away from bone and tender potatoes. Extend if needed, remove thyme stems, add parsley and adjust salt. Rest 5 minutes and serve four portions, noting bones.