The Grand Table of the Andrianavalonas Flavours of Madagascar and the world

← All recipes

Poulet Nahandro Gasy (Malagasy-Style Chicken)

Yves's signature chicken: gently simmered with ginger and parsley until the water evaporates, then seared with smoked lardons and duck fat — serve with rice and a tomato rougail.

Prep: 15 min Cooking: 45 min

Always taste the salt as it cooks 😌

Ingredients

  • The chicken
  • 1 whole chicken
  • 1 bunch parsley
  • 1 piece ginger (in a few chunks)
  • 150 g smoked lardons
  • 2 tbsp duck fat
  • 1 onion
  • 3 cloves garlic
  • 1 tsp tsiperifery (wild Malagasy pepper)
  • 1 tbsp carry (Malagasy kary spice blend)
  • salt, water
  • The broth
  • 1 l water (between 1 and 1.5 l)
  • 1 cube chicken stock (Kub Or)
  • 1 onion
  • 3 cloves garlic
  • salt, ginger, parsley

Method

  1. Cut the chicken into not-too-small pieces (or they’ll end up stringy). Place them in a pot with water to cover, the parsley, ginger and salt.
  2. Cover the pot. Once it boils, half-cover and lower the heat. Make sure the pieces are not overcooked: they’ll finish cooking in the duck fat.
  3. When the pieces are “ritra” (no water left, like hena ritra), add the smoked lardons, duck fat, chopped onion and garlic. Keep stirring and add a bit more duck fat if needed.
  4. Once nicely browned, add a little tsiperifery — it’s very fragrant — then the carry.
  5. Taste all along to balance the spices: season reasonably at first, better to add more later. Everyone cooks with their own feeling!
  6. The broth: boil the water with salt, ginger, parsley, the piece of Kub Or, the onion and the garlic cloves. Taste the salt as it cooks!

Serve with rice and a tomato rougail. Mazotoa homana! 🍚

🍲 The broth also has its own card: Chicken Broth (Ron’akoho) — still Yves’s version. The two really go together!

Comments

Loading comments…