Primavera de Poulet à la Kaolackoise




Take the chicken, put in a large pot along with the water.

Crumble in two Maggi cubes, bring to a boil and cook for about 30 minutes, or until the chicken is tender.

Remove from the liquid and set aside to cool before cutting into serving pieces.

Quarter the mushrooms and slice the onion. Melt a little butter in a pan and use to fry the onion and mushrooms until golden.

Scatter 3 tbsp plain flour over the top and stir to form a roux.

Cook for 3 minutes, stirring constantly then whisk in 200ml cold water to form a smooth sauce.

Flavour with onion powder, garlic powder, black pepper and paprika and cook for 5 minutes more. Take off the heat and set aside.

In a bowl, beat together the eggs and milk then set aside.

Divide the seasoned flour between two shallow dishes.

Heat oil in a deep pan or deep fryer to 190°C. Take the chicken pieces and dip in the first dish of flour.

Shake off the excess then dip the chicken in the egg and milk mix.

Now dip in the second dish of flour, ensuring that the chicken pieces are evenly coated.

Drop in the hot oil and cook for about 5 minutes, or until golden.

Remove from the oil with tongs and place in a roasting dish.

When all the pieces have been fried transfer to an oven pre-heated to 170°C and bake for 20 minutes.

When almost done, re-heat the mushroom and onion sauce.

Arrange the chicken pieces on a warmed serving plate and serve accompanied by the sauce.