Bougna de poulet

Name: Bougna de poulet
Total time: 105 min
Yield: Serves 6
Cuisine: New Caledonia
Ingredients: 1 kg (2¼ lb) chicken legs; 2 yams (true yams); 2 sweet potatoes; 300 g (10½ oz) taro; 3 poingo bananas (cooking bananas); 400 ml (1⅔ cups) coconut milk; 2 onions; 1 pinch salt

Chicken bougna

⏱ 105 minServes 6Medium580 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1 kg (2.2 lb)chicken legs
2yams (true yams)
2sweet potatoes
300 g (11 oz)taro
3poingo bananas
400 ml (1⅔ cups)coconut milk
2onions
1 pinchsalt

1 kg (2.2 lb) chicken legs
2 yams (true yams)
2 sweet potatoes
300 g (11 oz) taro
3 poingo bananas
400 ml (1⅔ cups) coconut milk
2 onions
1 pinch salt

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron dish, 30 cm (12 in)

1 roll aluminum foil

1 paring knife

1 oven

03 — Method

Preheat the oven to 180 °C (350 °F), cut the chicken legs into pieces and season with salt and pepper.
Peel the yams, sweet potatoes and taro and cut into large even pieces.
Peel and halve the poingo bananas, slice the onions, then spread the root vegetables and bananas in the large cast-iron dish.
Lay the chicken on top, scatter with the sliced onion and pour the salted coconut milk over everything.
Cover tightly with aluminum foil to trap the steam and bake 1¼ hours until everything is very tender.
Let rest 5 min, then serve piping hot straight from the dish so everyone helps themselves.