Poulet Boucané
Chicken smoked over sugar cane bagasse, brushed with a bright Creole sauce chien.
- Préparation
- 40 min
- Cuisson
- 120 min
- Total
- 160 min
- Pour
- 6
- Difficulté
- Avancé
- Type
- Plat principal
Ingrédients
- Whole chickens, spatchcocked2
- Ground allspice1 tbsp
- Thyme and parsley1 bunch
- Lime2
Préparation
- 1
Season the chicken generously and rest overnight.
- 2
Smoke at low heat over cane bagasse or hardwood for two hours.
- 3
Make sauce chien with hot water, herbs, pepper, onion and lime.
- 4
Rest the chicken and serve with the sauce spooned over.
Nutrition
Valeurs par portion · Calculées
- calories
- 454 kcal
- protéines
- 40 g
- glucides
- 6 g
- lipides
- 30 g
- fibres
- 1 g
- sucres
- 2 g
- sodium
- 620 mg
Allspice
Caribbean PantryThe only major spice still grown almost exclusively in the Caribbean.
- Origine
- Jamaica and the Greater Antilles
- Saveur
- Clove, cinnamon and nutmeg in a single berry, with a warm resinous finish
- Calories / 100 g
- 263 kcal
- Saisonnalité
- Harvested July to September
L'histoire de cet ingrédient
Allspice is the backbone of jerk. Maroon communities in Jamaica smoked meat over pimento wood, a technique born of necessity in the mountains and now the region's most exported flavour.
Cet ingrédient compte pour eux
André Clarke
Jamaica · Pimento-wood fire cooking
“My grandmother judged a pepper by its smell, never its heat.”
Rencontrer le chefYann Désirée
Martinique · Colombo and Creole gastronomy
“Colombo is the smell of my mother's Sunday kitchen.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
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- Sat, 12 Sept 2026, 18:00 · 180 min
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Toast, grind and balance a Martinican colombo blend, then cook a chicken colombo with seasonal roots.
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