Community-focused recipe adapted by chef Jérémie Jean-Baptiste

Creole Chicken Fricassée with Sweet Potato Purée

Serves 10
Preparation time: 35 minutes


Roasted chicken breast
1 kg chicken breast
10 g salt and pepper
10 g minced garlic
5 g thyme
Juice of 3 limes: Zest and use the juice to season the meat

Sweet potato purée
1800 g sweet potato
1 litre milk
450 g butter
Lime zest

Coconut milk sauce
250 g carrots
150 g minced onions
30 g minced garlic
500 ml chicken stock
500 ml coconut milk

1 bunch parsley


Roasted chicken breast
Chop and season the chicken
Place it in a large bowl with a lid
Add the salt, pepper, garlic, lime juice, and thyme
Cover and refrigerate for 12 to 14 hours
Transfer the chicken to a baking sheet and roast at 400° F for 15 to 20 minutes

Sweet potato purée with lime zest
Chop the sweet potatoes into cubes.
Cook in a large pot of salted water or in the oven on a greased baking sheet
Stir in the milk and butter to make a smooth purée
Season with salt and pepper and finish with lime zest

Coconut milk sauce

Cut the carrots into rounds and brown them in a large pot
Add the onions and cook until softened, then add the garlic (be careful not to let the garlic burn)
Pour in the chicken stock and coconut milk
Simmer for 15 to 20 minutes
Cut the roasted chicken and add it to the sauce. Let simmer for 30 to 45 minutes
If the sauce is too thin at the end of the simmering time, thicken it with a roux.

Once the sauce is finished cooking, add the chopped parsley.

Serve the chicken and the purée with the coconut milk sauce
Optional: Top with a sprinkle of unsweetened grated coconut.

Enjoy your lunch!

Our other recipes

Would you like to make a donation?

Do your part by donating to La Tablée des Chefs.