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West AfricanAuthentic Cuisine

West African Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

West African Chicken Roast 2

West African Chicken Roast 2 is a dish cherished at home tables across the region, celebrated for its simplicity and communal spirit. The preparation involves a whole chicken and potatoes, staples that transform with the generous addition of oil, paprika, and a squeeze of lemon. It’s a dish not tied to a specific occasion but one that fits seamlessly into everyday life, where the focus is on nourishing those gathered around the table.

Expect a roasted chicken with a golden, crispy skin, seasoned to perfection with hand-judged salt and a hint of paprika warmth. The potatoes, roasted alongside, soak up the chicken's juices, becoming tender and flavorful. This dish invites sharing, with its aromatic allure and satisfying taste, making it a beloved centerpiece in the comforting cadence of home-cooked meals.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the whole chicken dry with paper towels to remove any excess moisture. This helps the skin crisp up during cooking. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring the spices are evenly distributed over the entire surface of the chicken.
  2. In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan, breast side down. Brown the chicken on all sides, turning as needed, until the skin is golden brown and crispy. This should take about 10-15 minutes, and it will help lock in the flavors and juices.
  3. While the chicken is browning, peel and cut the 1 kg of potatoes into large chunks. Once the chicken is browned, remove it from the pan and set it aside on a plate. Add the potato chunks to the same pan, stirring them in the rendered chicken fat and oil. Cook the potatoes until they start to develop a golden crust, about 5-7 minutes.
  4. Return the browned chicken to the pan, placing it on top of the potatoes. Squeeze the juice from the halved lemon over the chicken and potatoes, then tuck the lemon halves into the pan for added flavor. Cover the pan with a lid or foil, reducing the heat to medium-low. Cook until the chicken is cooked through and the potatoes are tender, which you can check by piercing them with a fork; they should feel soft and give easily.
  5. Once the chicken and potatoes are cooked, remove the lid and increase the heat to medium-high to allow any excess liquid to reduce. This will concentrate the flavors and thicken the sauce slightly. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  6. For a final touch, sprinkle freshly chopped herbs of your choice over the chicken and potatoes just before serving. This adds a burst of freshness and color to the dish. Serve the West African Chicken Roast 2 family-style, allowing everyone to help themselves at the table.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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