Burkina Faso Bicycle Chicken with Peanut Tomato Sauce

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Poulet Bicyclette refers to the lean, free-range chickens of Burkina Faso that famously arrive at village markets by bicycle. This rustic stew simmers the tender bird in a richly spiced tomato-peanut gravy, the signature flavor pairing of Burkinabé home cooking. Serve over steamed rice or with stiff millet porridge for an authentic Sahel-style meal.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 7 gSugar
• 44 gProtein
• 680 mgSodium
• 820 mgPotassium
• 70 mgCalcium
• 3.6 mgIron
• 26 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the chicken and marinade

• 1 whole free-range chicken (about 3 lb), cut into 8 pieces
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated fresh ginger
• 4 garlic cloves, minced
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper

For the peanut-tomato sauce

• 3 tablespoons peanut oil (or vegetable oil)
• 2 medium yellow onions, finely chopped
• 4 ripe Roma tomatoes, chopped (about 2 cups)
• 2 tablespoons tomato paste
• 1 Scotch bonnet pepper, pierced with a knife
• 1/3 cup natural unsweetened peanut butter
• 2 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground white pepper

For garnish and serving

• 1/4 cup chopped fresh parsley or cilantro
• 1 tablespoon crushed dry-roasted peanuts
• Steamed jasmine rice or tô (millet porridge), to serve

Directions

1. In a large bowl, combine the chicken pieces with lemon juice, ginger, garlic, salt, and black pepper. Toss well, cover, and marinate at room temperature for 20 minutes (or refrigerate up to 4 hours).
2. Heat the peanut oil in a heavy Dutch oven or deep skillet over medium-high heat. Add the chicken pieces skin-side down and sear until deep golden brown, about 3 minutes per side. Work in batches if needed. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the chopped onions to the same pot. Cook, stirring often, until soft and translucent, about 6 minutes. Stir in the tomatoes, tomato paste, and the pierced Scotch bonnet; cook until the tomatoes break down and the mixture thickens, about 8 minutes.
4. Whisk the peanut butter into the broth until smooth, then pour into the pot along with the thyme, bay leaf, smoked paprika, and white pepper. Bring to a gentle simmer, stirring to combine.
5. Return the browned chicken and any accumulated juices to the pot. Nestle the pieces into the sauce, bring back to a simmer, then cover and cook over low heat for 25 to 30 minutes, until the chicken is fork-tender and the sauce has thickened.
6. Uncover and simmer 5 minutes more to concentrate the gravy. Remove the Scotch bonnet and bay leaf, taste, and adjust salt. Sprinkle with chopped parsley and crushed peanuts before serving hot with rice or millet porridge.

Cook’s Notes

• Authentic Poulet Bicyclette uses lean, free-range birds; if using a conventional chicken, remove excess skin to mimic the leaner texture.
• Pierce the Scotch bonnet rather than chopping it so it infuses heat without making the sauce overwhelmingly spicy; remove it before serving if sensitive to heat.
• Natural unsweetened peanut butter is essential; sweetened or hydrogenated varieties will throw off the savory balance of the sauce.
• For a smokier profile reminiscent of street-side grilling, char the chicken pieces directly over a charcoal or gas flame for 2 minutes per side before stewing.
• Leftover sauce deepens in flavor overnight; reheat gently with a splash of broth the next day.

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