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

Name: Fried Hen Stewed with Ata Din Din: Thrice-Cooked Hen with Stewed Tomato, Onion, and Bell Pepper Sauce
Total time: 3 h 5 min
Yield: 4
Ingredients: 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

TUNDE WEY

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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 Tbsp. onion powder

1 Tbsp. ground coriander

1 tsp. 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 Tbsp. kosher salt (for hens)

1/2 tsp. 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 Tbsp. kosher salt (for ata din din, more as needed)

2 tsp. 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 Tbsp. dried rosemary

1 Tbsp. dried thyme

1 Tbsp. ground coriander

1 Tbsp. powdered iru (fermented locust beans)

1 pinch fennel seeds

3 fresh bay leaves

1 red onion (for sautéing)

1 Tbsp. 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)

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

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