Fried Hen Stewed with Ata Din Din: Thrice-Cooked Hen with Stewed Tomato, Onion, and Bell Pepper Sauce Recipe by Tunde Wey | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Fried Hen Stewed with Ata Din Din: Thrice-Cooked Hen with Stewed Tomato, Onion, and Bell Pepper Sauce

TUNDE WEY
30Ingredients
3Hours
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

Here's how you give a Cornish hen TLC. First, you poach it — save that broth for later. Next, you deep-fry it so the skin is crispy. Then you stew it in sauce. Cook it thrice and serve with rice!

Ingredients

US|METRIC
4 SERVINGS
  • 2 whole stewing hens (about 2 lb. each)
  • 2 garlic cloves
  • 1 tablespoon onion powder
  • 1 tablespoon ground coriander
  • 1 teaspoon garlic powder
  • 3 bay leaves (fresh or dried)
  • 3 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 1 shallot
  • 1 red onion (small, for hens)
  • 1 piece fresh ginger (about 4 inches)
  • 2 tablespoons kosher salt (for hens)
  • 1/2 teaspoon bird's eye chili powder (also known as Thai chili, for hens)
  • 4 red bell peppers
  • 3 tomatoes
  • 1 red onion (for purée)
  • 1 habanero chile
  • 1 tablespoon kosher salt (for ata din din, more as needed)
  • 2 teaspoons bird's eye chili powder (also known as Thai chili, for ata din din)
  • 1 liter neutral-flavored cooking oil (such as peanut, vegetable, canola, safflower, or corn, for ata din din and sautéing onions)
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 tablespoon ground coriander
  • 1 tablespoon powdered iru (fermented locust beans)
  • 1 pinch fennel seeds
  • 3 fresh bay leaves
  • 1 red onion (for sautéing)
  • 1 tablespoon whole iru (fermented locust beans)
  • 2 cups neutral-flavored cooking oil (to fry hens)
  • rice (jollof rice, see Jollof Rice recipe in Tunde Wey's collection, for serving)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    PlanShop