Le Poulet à la Crème de Vanille (Réunion)
For the vanilla sauce:
Add the garlic to a mortar, season with salt and pepper and pound to a paste.
Halve the vanilla pods lenghtways and scrape the seeds into the garlic paste (reserve the pods). Pound to combine along with the thyme.
Add a little oil to a pan and fry the chicken until well browned all sides.
Add the onions and allow to cook for around 3 minutes before adding the garlic and vanilla mix along with the turmeric.
Increase the heat and fry for 2 minutes, then add 600 ml water and the vanilla pods.
Bring it to a boil, reduce to a simmer and cook until almost all the liquid has evaporated and the chicken is tender (around 45 minutes).
20 minutes before the chicken is done, halve the vanilla pods for the sauce and scrape out the seeds. Combine with the cream and rum in a saucepan (add the pods as well).
When the chicken is ready, arrange on a serving dish, then season the sauce with salt and pepper and pour over the chicken.
Serve with rice.