Festy Cock Gabonese Style

Ingredients

In the Gabonese adaptation of Festy Cock, we incorporate traditional Gabonese spices and flavors to create a unique twist on the Jamaican original. The use of local ingredients such as plantains and a spicy tomato sauce adds a distinct Gabonese touch to the dish, enhancing its flavor profile and making it more suitable for Gabonese cuisine. We alse have the original recipe for Festy Cock, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons chili powder 2 tablespoons chili powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground black pepper 1 tablespoon ground black pepper
• 1 tablespoon salt 1 tablespoon salt
• 4 ripe plantains 4 ripe plantains
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 tomatoes, diced 4 tomatoes, diced
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, grated ginger, chili powder, paprika, ground coriander, ground cumin, black pepper, and salt to make a marinade.
2. 2.
   Add the chicken pieces to the marinade and mix well to coat. Allow the chicken to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and sauté until translucent.
5. 5.
   Add the diced tomatoes, scotch bonnet peppers, and tomato paste to the skillet. Cook for 5 minutes, stirring occasionally.
6. 6.
   Pour in the chicken broth and bring to a simmer.
7. 7.
   Place the marinated chicken pieces in the skillet, skin side down. Cook for 5 minutes, or until the skin is golden brown.
8. 8.
   Flip the chicken pieces and transfer the skillet to the preheated oven. Bake for 45 minutes, or until the chicken is cooked through and tender.
9. 9.
   While the chicken is baking, peel the plantains and cut them into thick slices.
10. 10.
    Heat a separate skillet over medium heat and add the plantain slices. Cook for 3-4 minutes on each side, until golden brown and caramelized.
11. 11.
    Serve the Festy Cock Gabonese Style with the caramelized plantains and garnish with fresh cilantro.

Treat your ingredients with care...

• Plantains — Make sure to use ripe plantains for this recipe, as they will provide a natural sweetness and soft texture when cooked.

Tips & Tricks

• For an extra kick of heat, add more scotch bonnet peppers to the tomato sauce.
• If you prefer a milder flavor, remove the seeds from the scotch bonnet peppers before adding them to the sauce.
• Serve the Festy Cock Gabonese Style with steamed rice or couscous for a complete meal.
• If you don't have an oven-safe skillet or Dutch oven, transfer the chicken to a baking dish before placing it in the oven.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Festy Cock Gabonese Style as the main course of a traditional Gabonese meal. Accompany it with steamed rice or couscous to soak up the flavorful tomato sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the Festy Cock Gabonese Style on a large serving platter, placing the chicken pieces in the center and surrounding them with the caramelized plantains. Drizzle the tomato sauce over the chicken and garnish with fresh cilantro leaves. Serve with pride and let the vibrant colors and enticing aromas speak for themselves.