Imported from TikTok

Surinamese bami with roasted oven chicken and haricots verts

Name: Surinamese bami with roasted oven chicken and haricots verts
Prep time: 30 min
Cook time: 60 min
Total time: 300 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 chicken legs (Slashed down to the bone for the marinade; the transcript mentions chicken legs but does not give an exact quantity.); 0.5 tbsp Shishado sweet-and-salty marinade (Use enough to coat the chicken all over and deep inside the cuts; the stated quantity is unclear in the transcript.); ginger-garlic paste (Optional according to the transcript; the cook does not use it in this version.); 400 g spaghetti (Used as the base for the Surinamese bami.); 4 tbsp ketchup (For marinating the cooked spaghetti into bami; the transcript does not give a precise quantity.); 2 tbsp soy sauce (A small amount is mixed into the spaghetti; the quantity is estimated.); black pepper (To taste; the transcript mentions black pepper without an exact quantity.); 1 Maggi bouillon cube (Mix into the bami marinade.); 1 onion (Sliced.); 2 teentjes garlic (Finely chopped or pressed.); salt (A small pinch over the onion, plus extra for the cooking water for the beans.); 4 allspice berries (Optional, but according to the cook they are traditionally included.); 1 bay leaf; 300 g haricots verts (Washed; according to the transcript, a little of the washing water may remain on them.); 1 tsp sambal oelek (Add to the beans only toward the end so the chili is not fried.); 1 tbsp cooking oil (For frying the onion, garlic, spices, and bami; the transcript mentions stir-frying but does not explicitly state the amount of oil.)

Recipe by Vijay @vijaykookt · TikTok

Imported by Andries Jongsma on SeeMeCook

A complete Surinamese meal with oven-roasted chicken, spaghetti marinated with ketchup and soy sauce to make bami, and quickly stir-fried haricots verts with sambal oelek. The chicken is turned several times and served with the reduced marinade.

4 servings300 minCaribbean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

4 chicken legs (Slashed down to the bone for the marinade; the transcript mentions chicken legs but does not give an exact quantity.)
0.5 tbsp Shishado sweet-and-salty marinade (Use enough to coat the chicken all over and deep inside the cuts; the stated quantity is unclear in the transcript.)
ginger-garlic paste (Optional according to the transcript; the cook does not use it in this version.)
400 g spaghetti (Used as the base for the Surinamese bami.)
4 tbsp ketchup (For marinating the cooked spaghetti into bami; the transcript does not give a precise quantity.)
2 tbsp soy sauce (A small amount is mixed into the spaghetti; the quantity is estimated.)
black pepper (To taste; the transcript mentions black pepper without an exact quantity.)
1 Maggi bouillon cube (Mix into the bami marinade.)
1 onion (Sliced.)
2 teentjes garlic (Finely chopped or pressed.)
salt (A small pinch over the onion, plus extra for the cooking water for the beans.)
4 allspice berries (Optional, but according to the cook they are traditionally included.)
1 bay leaf
300 g haricots verts (Washed; according to the transcript, a little of the washing water may remain on them.)
1 tsp sambal oelek (Add to the beans only toward the end so the chili is not fried.)
1 tbsp cooking oil (For frying the onion, garlic, spices, and bami; the transcript mentions stir-frying but does not explicitly state the amount of oil.)

Steps

1
Slash the chicken legs several times down to the bone so the marinade can penetrate deeply. Wash or rinse the chicken according to the method in the source, then pat it dry.
2
Rub the chicken legs with the Shishado sweet-and-salty marinade, making sure the marinade gets well into all the cuts. Ginger-garlic paste may be added, but the cook omits it in this version.
3
Cover the marinated chicken and leave it to marinate in the refrigerator; the preparation shown specifies a marinating time of four hours.
4
Cook the spaghetti until tender. Drain it and immediately rinse it with cold water to stop the cooking and cool the pasta.
5
Mix the cooled spaghetti with ketchup, a little soy sauce, black pepper, and the crumbled Maggi bouillon cube. Stir everything well so the spaghetti is evenly seasoned.
6
Slice the onion and prepare two cloves of garlic by finely chopping or pressing them.
7
Heat a wok with cooking oil. Add the onion and sprinkle it with a small pinch of salt. Fry until the onion softens more quickly and releases moisture.
8
Add the garlic and increase the heat. Then add the allspice berries and bay leaf. Fry until the bay leaf changes color slightly.
9
Drain the seasoned spaghetti so that too much moisture or marinade does not come along with it. Add the spaghetti to the hot wok.
10
Stir-fry the bami over high heat. Let the spaghetti sit briefly from time to time so it contacts the hot wok and can lightly brown, then stir again. The bami should color quickly and be well mixed.
11
Wash the haricots verts and, according to the source, leave a small amount of washing water on them. Add salt and briefly fry the beans in a hot pan or wok.
12
Add about 1 tsp sambal oelek only toward the end. Stir the sambal through the beans without frying it for long.
13
Place the marinated chicken in the oven and roast it on one side for approximately 20 minutes.
14
Turn the chicken over and dab more marinade over it; dab rather than brush so the marinade remains on the meat. Return the chicken to the oven.
15
Repeat turning and covering with more marinade two or three more times, depending on how the chicken looks and how thoroughly cooked it is. The transcript does not specify an oven temperature or total cooking time.
16
Do not pour the remaining marinade that has been in contact with raw chicken over the chicken without cooking it. Bring this marinade to a boil separately and let it bubble and cook thoroughly; then use it as a sauce.
17
Serve the roasted chicken with the bami and fried haricots verts. Pour the cooked sauce over the chicken.

Notes

The source does not provide exact quantities for most ingredients or an oven temperature. The quantities for four servings are therefore partly estimated and have lower confidence. Marinade that has touched raw chicken must always be fully cooked separately; do not use it raw as a serving sauce. The cook mentions plantains as a possible additional side dish but provides no preparation method or quantity.