Poulet Rôti à la Creole

Creole Chicken Recipe from Haiti with Banana and Lime

Region / culture: Haiti | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 4-6

Introduction

Poulet Rôti à la Creole is a delicious and flavorful roasted chicken dish that is sure to impress your family and friends. This recipe combines the tropical flavors of bananas and lime with a savory bread-crumb stuffing to create a unique and mouthwatering dish.

History

This recipe has its roots in Creole cuisine, which is a blend of French, Spanish, African, and Caribbean influences. The use of bananas in savory dishes is a common practice in Creole cooking, adding a touch of sweetness and tropical flair to traditional recipes.

Ingredients

3 tbsp + 4 tablespoons of softened butter
1 peeled garlic clove
0.25 tsp of ground hot red pepper
1 cup of soft fresh bread crumbs
1.5 tsp of salt
4 tbsp of lime juice
0.25 tsp of ground nutmeg
1 tbsp of finely grated lime rind
0.5 tsp of salt
1 cup of fresh or canned chicken stock
3 medium-sized ripe bananas
1 tsp of dark brown sugar
3.5 – 4 lb (1.81 kg) of whole roasting chicken
freshly ground black pepper, to taste

How to prepare

Preheat the oven to 350°F (177°C).
In a heavy 6" to 8" skillet, melt 3 tbsp of butter over moderate heat.
When the foam begins to subside, add the garlic and stir for 10 to 15 seconds.
Remove and discard the garlic; add the bread crumbs and stir until they are crisp and brown.
Off the heat, stir in 3 tbsp of lime juice, lime rind, brown sugar, nutmeg, red pepper, 1 tsp of salt, and pepper to taste.
Set this bread-crumb stuffing aside.
Peel and chop the bananas finely, and put them into a small bowl.
Add the remaining tbsp of lime juice, the remaining 0.5 tsp of salt, and pepper to taste, and toss the ingredients with a spoon to thoroughly combine this banana stuffing.
Pat the chicken completely dry inside and out with paper towels.
Fill the breast cavity with the banana stuffing and close the opening by lacing it with skewers or sewing it with a large needle and heavy white thread.
Fill the smaller neck cavity with the bread-crumb stuffing and skewer or sew the opening shut.
Truss the chicken securely and, with a pastry brush, coat it thoroughly with the 4 tbsp of softened butter.
Place the bird on a rack in a shallow roasting pan just large enough to hold it comfortably and roast in the middle of the oven for about 1.5 hours, basting occasionally with the juices as they accumulate in the pan.
To test the doneness, pierce the thigh of the bird with the point of a small, sharp knife.
The juice that trickles out should be pale yellow; if it is tinged with pink, roast the chicken for another 5 to 10 minutes.
Transfer the bird to a large, heated platter, cut off and discard the trussing strings, and let the chicken rest for about 5 minutes for easier carving.
Meanwhile, skim the fat from the juices in the pan and pour in the cup of stock.
Bring to a boil over high heat, stirring to the bottom of the pan.
Cook the sauce briskly for 2 or 3 minutes, taste for seasoning, and pour it into a small bowl.

Variations

Substitute the bananas with plantains for a different flavor profile.
Add diced bell peppers or onions to the stuffing for extra flavor.
Use different herbs and spices to customize the seasoning of the chicken.

Cooking Tips & Tricks

Make sure to pat the chicken dry before stuffing and roasting to ensure a crispy skin.

- Trussing the chicken helps it cook evenly and keeps the stuffing in place.

- Basting the chicken with the pan juices helps to keep it moist and flavorful.

- Let the chicken rest before carving to allow the juices to redistribute and keep the meat tender.

Serving Suggestions

Serve Poulet Rôti à la Creole with a side of rice or roasted vegetables for a complete and satisfying meal.

Cooking Techniques

Roasting the chicken at a moderate temperature ensures that it cooks evenly and retains its moisture. Basting the chicken with butter helps to keep it moist and flavorful.

Ingredient Substitutions

Use panko breadcrumbs instead of fresh bread crumbs.

- Substitute lemon juice for lime juice.

- Use vegetable broth instead of chicken stock.

Make Ahead Tips

You can prepare the stuffing and stuff the chicken a few hours in advance. Just cover and refrigerate until ready to roast.

Presentation Ideas

Garnish the roasted chicken with fresh herbs and lime slices for a beautiful presentation.

Pairing Recommendations

Poulet Rôti à la Creole pairs well with a crisp white wine or a fruity red wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Poulet Rôti à la Creole contains approximately 400 calories.

Carbohydrates

Each serving of Poulet Rôti à la Creole contains approximately 15 grams of carbohydrates.

Fats

Each serving of Poulet Rôti à la Creole contains approximately 20 grams of fats.

Proteins

Each serving of Poulet Rôti à la Creole contains approximately 30 grams of proteins.

Vitamins and minerals

Poulet Rôti à la Creole is a good source of vitamin C, vitamin B6, potassium, and iron.

Alergens

This recipe contains gluten from the bread crumbs and butter. It may also contain dairy if using butter.

Summary

Poulet Rôti à la Creole is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Poulet Rôti à la Creole is a delicious and flavorful roasted chicken dish that combines tropical flavors with savory stuffing. This recipe is sure to become a family favorite for special occasions or weeknight dinners.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Poulet Rôti à la Creole. It was a warm summer afternoon, and I was visiting my Aunt Marie in her cozy little kitchen in the heart of New Orleans. She was bustling about, preparing a delicious meal for our family gathering, and I couldn't help but be drawn to the tantalizing aroma of spices and herbs wafting through the air.

As I watched her expertly season the chicken with a blend of Creole spices, I asked her where she had learned to make such a mouthwatering dish. With a twinkle in her eye, she told me the story of how she had first tasted Poulet Rôti à la Creole during a trip to the French Caribbean islands many years ago.

She explained that the recipe had been passed down through generations in her family, originating from a French Creole ancestor who had settled in Martinique in the 18th century. Over the years, each family member had added their own twist to the recipe, creating a unique and flavorful dish that had become a staple in their household.

Intrigued by the history behind this dish, I begged Aunt Marie to teach me how to make it. With a smile, she handed me a notepad and pen and began to dictate the ingredients and instructions to me, patiently guiding me through each step of the process.

As she spoke, I carefully wrote down the recipe, taking note of the exact measurements and techniques she used to create the perfect balance of flavors. I watched in awe as she expertly seasoned the chicken with a blend of paprika, thyme, garlic, and cayenne pepper, creating a tantalizing aroma that made my mouth water.

After marinating the chicken for several hours, Aunt Marie showed me how to roast it in the oven until it was golden and crispy on the outside, and tender and juicy on the inside. She explained that the key to a perfect Poulet Rôti à la Creole was to baste the chicken with a mixture of butter and lemon juice, infusing it with a rich and tangy flavor that would leave everyone craving for more.

As we sat down to enjoy the meal together, I took my first bite of Aunt Marie's Poulet Rôti à la Creole and was instantly transported to the colorful streets of the French Caribbean islands. The bold flavors of the Creole spices danced on my taste buds, leaving me speechless with delight.

From that moment on, Poulet Rôti à la Creole became a staple in my own kitchen, a dish that I would proudly serve to family and friends on special occasions. Each time I made it, I would think of Aunt Marie and the precious memories we had shared in her cozy kitchen in New Orleans.

As the years passed, I continued to perfect the recipe, adding my own twist to it by experimenting with different herbs and spices. I shared it with my children and grandchildren, passing down the tradition of Poulet Rôti à la Creole from one generation to the next.

And now, as I stand in my own kitchen, preparing this beloved dish for a family gathering, I can't help but smile as I remember the day I first learned how to make it from my dear Aunt Marie. The recipe may have originated from the French Caribbean islands, but it holds a special place in my heart, a reminder of the bond between family and the joy of sharing a delicious meal with loved ones.