Ingredients
- Chicken: 1 whole chicken or pieces (legs/wings), cut into small bites.
- “Nokoss” (spice paste): Garlic, onion, green pepper, black pepper, stock cube (Maggi) and a little chilli.
- Vegetables: Diced onions, peppers (red and green), and sometimes green onions (scallions).
- The Sauce: Good quality mayonnaise (about 3 to 4 large tablespoons) and a teaspoon of mustard.
- Seasoning: Salt, paprika (for color) and a drizzle of oil.
Instructions
1. The first cooking (Gilding)
- Clean the chicken with lemon and water.
- Marinate it with half of your “Nokoss” paste and salt.
- Sala's tip: First grill the chicken (on the barbecue or in a very hot oven) until it is nicely browned and almost cooked. This gives it a smoky taste.
2. The mixture
- In a large bowl, place your grilled chicken pieces and add the diced raw onions and peppers.
- Add the rest of the “Nokoss” paste, the mustard and the mayonnaise.
- Mix thoroughly until the chicken is completely coated in a creamy, spicy coating.
3. Steaming (La Papillote)
- Place the mixture on a large sheet of parchment paper, then wrap everything in aluminum foil.
- Fold tightly to create a sealed pouch. This traps the steam and allows the mayonnaise to melt into the chicken juices without burning.
4. Final cooking
- Place the papillotes in the oven (or on the grill) 180°C for approximately 15 to 20 minutes.
- When you open the foil, the onions should be tender and the sauce should be creamy and bubbling.
Presentation suggestion
Chicken Mayo is traditionally served withAlloco (fried plantains) or simply with a fresh baguette to sauce the cream.