Transat Chicken and its Carribean Fries
3 vanilla beans
1 clove garlic
1 Roscoff onion
3 medium sweet potatoes»
Bordier “Bé Créole” butter, prepared to your taste
20 cl / 6 ¾ fl. oz. water
Cut the chicken into 8 pieces.
Dredge the chicken pieces in a mixture of salt, pepper and paprika.
Squeeze 2 limes and pour the juice into a large salad bowl.
Split the 3 vanilla beans and scrape the seeds into the salad bowl.
Grate a piece of ginger into your salad bowl, as well as a clove of garlic. Add the finely diced Roscoff onion.
Roll and knead the chicken pieces in the marinade and let sit for 1 hour, mixing at regular intervals.
Peel and wash 3 medium sweet potatoes, then slice them into even fries.
In a small dish, mix some paprika and olive oil, then roll each of the fries in this mixture.
Cover the oven drip tray with parchment paper and place your fries on it in regular intervals.
Bake in an oven pre-heated to 180°C / 350°F for 20 minutes. Remove from oven and flip, then bake for another 20 minutes to let cook.
Place the Bordier “Be-Créole” Butter in a Dutch oven and cook the chicken pieces. Flambé in rum.
Pour the rest of the marinade into the Dutch oven and add 20 cl. / 6 ¾ fl. oz. water.
Cover and cook over a low heat for 20 min.
Peel the bananas and cut at ½ cm / ¼ inch slant. Sauté in Bordier “Be Créole” Butter on each side.
Plate 2 pieces of chicken per guest and add a pile of fries.
Moisten your chicken with the cooking juices, and place your banana slices any which way over the plate.
To finish, chop the chives and sprinkle over the plates from a height.
Serve Les Abeilles Rouges from the Jean-Luc Colombo cellers, an organic Côtes du Rhône and dream that you are enjoying the dish on a beach under the palm trees.
Bordier “Bé Créole” Butter: Make it to taste! In a mixing bowl, knead your butter to soften it, then add grated ginger, shredded coconut, and raisins macerated in rum for 24 hours. Be creative and try other spice and fruit combinations.