Chicken Tchibanga

Chicken Tchibanga Recipe from Guinea | Delicious Onion and Garlic Butter Chicken Recipe

Region / culture: Guinea | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Chicken Tchibanga is a delicious and flavorful dish that originates from the African country of Gabon. This dish features tender chicken breasts stuffed with a savory mixture of local greens, onions, and garlic, then coated in a crispy breadcrumb crust. It is a perfect dish to serve for a special occasion or a family dinner.

History

Chicken Tchibanga is a traditional dish in Gabon, where it is often served at celebrations and gatherings. The dish is named after the city of Tchibanga, which is located in the Nyanga Province of Gabon. The recipe has been passed down through generations and is a favorite among Gabonese families.

Ingredients

3 chicken breasts (skinned, boned, and halved)
1 finely minced onion
1 spoonful of minced garlic, or more
a handful of local greens
0.5 stick of butter
1 egg beaten with 1 tbsp water
0.5 cup flour
0.5 cup breadcrumbs
1 tbsp butter
1 tbsp palm oil

How to prepare

Rinse and dry the chicken.
Flatten each chicken breast by placing it under a Tupperware® lid and pounding it with a meat mallet, hammer, or rock.
Sprinkle the chicken with salt and pepper.
Chop the greens and sauté them in a little butter with garlic and onions.
Place a spoonful of this mixture in the center of each piece of chicken.
Place a spoonful of butter on each piece as well. Roll up the breasts, sealing the filling inside by pressing the edges.
Secure the rolls with toothpicks.
Coat each roll with flour, then dip it into an egg mixture, and finally coat it with breadcrumbs (to make your own breadcrumbs, slice bread thinly, toast it, and crush it; then add basil, oregano, and parsley).
Melt butter in a skillet and add oil.
Brown the chicken over medium-high heat, then simmer it for 20 minutes (or, if you have a functioning oven, bake it at 400°F/205°C for 20 minutes).
Spoon the drippings over the rolls.

Variations

Substitute the chicken breasts with turkey or pork.
Use different types of greens, such as spinach or kale, for the filling.
Add spices like paprika, cayenne pepper, or curry powder for extra flavor.

Cooking Tips & Tricks

Make sure to pound the chicken breasts evenly to ensure they cook evenly.

- Be careful not to overstuff the chicken breasts, as this can cause them to burst open during cooking.

- Use fresh, high-quality ingredients for the best flavor.

- Allow the chicken rolls to rest for a few minutes before slicing to allow the juices to redistribute.

Serving Suggestions

Chicken Tchibanga can be served with a side of rice, couscous, or a fresh salad.

Cooking Techniques

Sauté the greens until they are wilted and fragrant.

- Brown the chicken rolls in a skillet before baking or simmering to add flavor.

Ingredient Substitutions

Use olive oil instead of palm oil.

- Substitute panko breadcrumbs for regular breadcrumbs.

Make Ahead Tips

You can prepare the chicken rolls ahead of time and refrigerate them until ready to cook.

- The chicken rolls can also be frozen for up to 3 months before cooking.

Presentation Ideas

Serve the Chicken Tchibanga on a platter garnished with fresh herbs. - Drizzle the chicken rolls with a sauce made from pan drippings or a creamy mustard sauce.

Pairing Recommendations

Pair Chicken Tchibanga with a crisp white wine or a light beer.

- Serve with a side of roasted vegetables or a fresh fruit salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the chicken rolls in the oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Tchibanga contains approximately 300 calories.

Carbohydrates

Each serving of Chicken Tchibanga contains approximately 15 grams of carbohydrates.

Fats

Each serving of Chicken Tchibanga contains approximately 12 grams of fats.

Proteins

Each serving of Chicken Tchibanga contains approximately 25 grams of proteins.

Vitamins and minerals

Chicken Tchibanga is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Chicken Tchibanga contains gluten from the breadcrumbs and dairy from the butter.

Summary

Chicken Tchibanga is a balanced meal that provides a good amount of protein, healthy fats, and carbohydrates. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Chicken Tchibanga is a flavorful and satisfying dish that is perfect for a special occasion or a family dinner. With a delicious filling of local greens, onions, and garlic, and a crispy breadcrumb crust, this dish is sure to impress your guests. Serve with a side of rice or salad for a complete meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Chicken Tchibanga. It was many years ago, when I was just a young girl living in a small village in Africa. My mother had invited some friends over for a dinner party, and I was helping her in the kitchen. One of her friends, an elderly woman named Mama Adisa, brought a dish that she called Chicken Tchibanga. I had never tasted anything like it before - the flavors were rich and complex, and the chicken was so tender it practically melted in my mouth.

I begged Mama Adisa to teach me how to make the dish, and she graciously agreed. Over the next few weeks, she invited me to her home and showed me step by step how to prepare the Chicken Tchibanga. She told me that the recipe had been passed down through her family for generations, and that each cook added their own unique touch to it. She showed me how to marinate the chicken in a blend of spices and herbs, and how to slow-cook it until it was juicy and flavorful.

As I watched Mama Adisa work her magic in the kitchen, I realized that cooking was not just about following a recipe - it was about love and passion. Mama Adisa poured her heart and soul into every dish she made, and it showed in the way her food brought people together and put smiles on their faces. I knew then that I wanted to be just like her - a cook who could create delicious meals that would bring joy to others.

After many hours of practice, I finally mastered the art of making Chicken Tchibanga. I started serving it to my family and friends, and they all raved about how delicious it was. I felt a sense of pride and satisfaction knowing that I had learned such a special recipe from Mama Adisa, and that I was carrying on a tradition that had been passed down through generations.

Over the years, I continued to hone my cooking skills and learn new recipes from friends and family members. I collected cookbooks and attended cooking classes, always eager to expand my culinary repertoire. But no matter how many new dishes I learned to make, Chicken Tchibanga remained a favorite among my loved ones. It became a staple at family gatherings and special occasions, a dish that brought people together and created lasting memories.

As I grew older, I realized that cooking was more than just a hobby - it was my passion. I loved experimenting with new ingredients and flavors, and seeing the joy on people's faces when they tasted my food. I became known in my community as the go-to cook for delicious and hearty meals, and I was always happy to share my recipes with anyone who asked.

Now, as I sit in my kitchen, surrounded by the aromas of spices and herbs, I can't help but feel grateful for all the wonderful recipes I have learned over the years. Each dish holds a special place in my heart, but Chicken Tchibanga will always be a reminder of Mama Adisa and the gift she gave me so many years ago. I hope that one day, I can pass on this recipe to someone else who shares my love for cooking, and that they too can experience the joy of creating delicious meals that bring people together. Cooking is not just about feeding the body - it's about feeding the soul, and I am grateful every day for the gift of good food and good company.