This dish is originally from Ivory coast (West Africa). Grilled chicken legs are served over fermented cassava couscous (Atieke) with a tangy tomato relish known as Moyo sauce.
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
One of my favorite meals from CookUnity. So unique. Delicious flavors.
Anne · 10/08/22
Ange · 09/09/22
I love the flavor! I will continue to request this every week.
Ange · 09/09/22
Master Chef Pierre Thiam has made a delicious meal with this dish!
Antonio · 07/05/22
Love the heat. Needs veggie
Judith · 08/14/22
It could have used a vegetable, the meal was mostly plain couscous
Katherine · 05/07/22
Love the chicken
Lela · 04/15/22
Taste was good but I ordered two and one came without the sauce. :-(
Janice · 04/08/22
Atieke Cassava Couscous, Cherry Tomatoes, Chicken Legs Quarter, Chili Powder, Extra Virgin Olive Oil, Garlic, Ginger, Habanero Peppers, Italian Parsley, Kosher Salt, Lime Juice, Red Onions, Thyme, Whole Grain Mustard
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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