My chicken bouillon fonio is what I call my everyday couscous substitute, and one of my favorite side dishes. It cooks up in under five minutes, has just a handful of ingredients and goes with everything. It can be served warm or at room temperature, works well for lunch and dinner and stands up great on a buffet. It is so easy to make that it is in regular rotation around here. You could add some chicken and get a chicken fonio salad which is just like the chicken couscous salad I often get at my deli. If you like this, try my Moroccan Fonio which is just like my favorite Moroccan couscous salad – I swap fonio everywhere and get a healthy dose of protein to boot.
If you haven’t worked with fonio before, it is a West African grain that is very similar to couscous and is used in everything from hot cereal, (try my Carrot Cake Fonio Cereal recipe) to side dishes and cooks up quickly so is often part of main dinner options too. It is high in protein and iron it is naturally gluten-free and is a great source of fiber too. I use Shipetaukin Fonio for Couscous (they also have other fonio products and fonio flour too). The fact that it is good for me is why I tried it. But the fact that I like it and it is so versatile and fast cooking is why I come back to this grain over and over again. BTW, purchase fonio thru the link above and get $5 off your first purchase (one unit only). Good to new customers only.
To get started on this recipe, simply bring the chicken stock and bouillon cube to a boil in a small pot on the stove. That bouillon cube really seasons up the stock and gives it a more intense chicken flavor.
Meanwhile, pull together your other ingredients. Chop your onion, mince your garlic and chop your chives and parsley. Measure out your fonio and you are ready to make this fast cooking, Chicken Bouillon fonio.
In a separate pot, add the butter and onion and stir for a minute or two to soften the onion. Add the minced garlic and stir into the mixture for about one minute. Add in the fonio and stir to coat all the grains with the butter, onion and garlic mixture. You want to toast up the fonio and let this come together for about one minute.
Make sure the bouillon cube is dissolved into the boiling chicken stock then pour over the fonio mixture. Cover the pot and remove from the heat. Let it sit for five minutes. Uncover the pot and fluff with a fork. Add the chives and parsley and several grinds of fresh black pepper. Fluff to incorporate everything. Taste. Add more pepper and/or salt if needed. The stock and bouillon cube usually add enough salt but taste to be sure it is to your liking.   Spoon into a serving bowl and serve with a spoon, or just serve as a side when you plate your meal. This will go with an poultry dish like my Roasted Chicken with Veggies and Grapefruit or as a side with my Panko Crusted Stuffed chicken Thighs with Hot honey. It is a fast and easy side dish that goes with just about anything.
If you liked this recipe, please leave a comment below and give it a rating too. Did you use a different herb at the end? Love to hear how you made this your own. If you are looking for other grain side dishes, be sure to try some of these:
Fonio with Pistachios and Apricots
Wheat Berry Vegetable Salad with Dried Fruit and Walnuts
Mandarin Oranges, Pomegranate & Pistachio Farro Salad
Fig, Almond & Mint Quinoa Salad with Lemon Honey Vinaigrette
Chicken Bouillon Fonio
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Tbsp. Butter
- 1/2 Small Onion, finely minced
- 1 Garlic clove, smashed and finely minced
- 1 Cup Sodium free chicken stock
- 1 Chicken bouillon cube
- 1/2 Cup Shipetaukin Fonio for Couscous
- 1 Tbsp. Fresh chives, finely chopped
- 1 Tbsp. Fresh flat leaf parsley, finely chopped
- Freshly ground black pepper
Instructions
- Add the chicken stock and to a pot over high heat and bring to a boil. Add the bouillon cube and stir to dissolve into the stock.
- Meanwhile, in a second pot set over medium high heat, add your butter. Once melted, add the onion and let saute for 2 minutes to soften. Add the garlic and stir into the mix for one minute.
- Add the fonio and stir into the butter mixture to coat. Let toast for about 1 minute. Add the boiling chicken bouillon stock and stir. Cover the pot and remove from the heat. Let sit for 5 minutes covered.
- Remove the lid and fluff with a fork. Add the chives, parsley and several grinds of black pepper. Use your fork to combine. Taste and adjust salt/pepper if needed. Serve with your favorite chicken dishes.
