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Main course · West African

Kati Kati (Cameroonian Grilled Chicken in Palm Oil Sauce)

60 min Serves 4 ~841 kcal/serving ~£9.50 (£2.38/serving) Dairy-free

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Ingredients

  • 1000 g bone-in chicken thighs
  • 5 tbsp red palm oil
  • 2 onions
  • 2 ripe tomatoes
  • 1 scotch bonnet chilli
  • 3 garlic cloves
  • 15 g fresh root ginger
  • 1 chicken stock cube
  • 4 green plantain
  • 300 g spinach

Nutrition (per serving)

Calories
841 kcal
Protein
47.1 g
Carbohydrate
51.8 g
of which sugars
8.7 g
Fat
48.5 g
of which saturates
17.2 g
Fibre
7.6 g
Salt
1.80 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Rub the chicken with the crushed garlic, grated ginger, half the crumbled stock cube and 1 tbsp red palm oil. Heat the grill to high and grill skin-side up for 15 minutes, then turn and grill for 8-10 minutes more until charred.

  2. 2

    Peel the green plantains, cut each into 3 and boil in salted water for 20-25 minutes until tender.

  3. 3

    Meanwhile, heat 3 tbsp palm oil in a large pan over a medium heat and fry 1 sliced onion and the finely chopped scotch bonnet for 5 minutes. Add the chopped tomatoes, the rest of the stock cube and 200ml water and simmer for 5 minutes.

  4. 4

    Add the grilled chicken, turn it in the sauce, cover and simmer for 15 minutes until the chicken pulls from the bone and no pink remains. Season with salt.

  5. 5

    In another pan, fry the second onion, sliced, in the remaining palm oil for 3 minutes, add the chopped spinach (the swap for Cameroonian njama njama leaves) and cook for 3 minutes until wilted. Season.

  6. 6

    Serve the kati kati with the greens and boiled plantain.

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