African Chicken In Spicy Red Sauce Recipe 45 Food

AFRICAN CHICKEN IN SPICY RED SAUCE

Steps:

• Berbere:.
• Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
• Chicken:.
• Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
• Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
• Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
• Add wine, broth, and tomato paste; stir until well blended.
• Add chicken mixture; bring to a boil.
• Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
• Stir in cilantro. Serve with lemon wedges.

AFRICAN (ETHIOPIAN) CHICKEN IN SPICY RED SAUCE

Steps:

• 1. BERBERE: Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
• 2. CHICKEN: Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
• 3. Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
• 4. Add wine, broth, and tomato paste; stir until well blended. 8 Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
• 5. Stir in cilantro. Serve with lemon wedges.

NORTH AFRICAN SPICED CHICKEN

Steps:

• Add the chicken to a large bowl then drizzle with avocado oil and all the spices. Using a pair of tongs turn and mix the chicken pieces and spices together until they are evenly distributed over the chicken.
• Sear the chicken about a minute or to per side on a large frying pan heated to medium high heat.
• Bake in the oven at 350ºF for 15 minutes, or until the internal temperautre reaches 165ºF.

NORTH AFRICAN CHICKEN WITH SPICY GREEN SAUCE

Steps:

• 1. Drain the soaked chickpeas, then cover with 8 cups water in a large pot. Add the onion stuck with cloves and the bay leaf, bring to a boil, then gently simmer for 40 to 60 minutes, until tender. Season with salt, leaving the chickpeas in their broth. Chickpeas may be cooked in advance. (If using canned chickpeas, rinse and add salt to taste.) 2. While chickpeas cook, make the spice mixture and cook chicken: In a dry skillet over medium heat, toast the coriander, cumin and caraway seeds until fragrant. Grind to a coarse powder with a mortar or in a spice mill. Stir in the cayenne. 3. Rinse the chicken legs and pat dry. Season generously on all sides with salt and pepper. Sprinkle with the spice mixture and rub into the meat. (This may be done ahead, even the night before.) 4. In a heavy-bottomed enameled soup pot or Dutch oven, heat the olive oil over medium-high heat. Add chicken legs and brown gently until golden, about 4 minutes a side. Remove legs and set aside. In the same pot, add diced onions and a little salt. Let onions soften and color for 3 to 4 minutes, stirring occasionally, and scraping up any brown bits. Add cinnamon stick and garlic and cook for a minute more. 5. When chickpeas are cooked, drain, reserving broth. Return the chicken to the pot and pour in 4 cups of chickpea broth (or water). Bring to a boil, then reduce heat to a gentle simmer. Cook, covered, for 25 minutes. 6. Add chickpeas, carrots and turnips and cook, covered, for 15 minutes more. Let rest 5 minutes and skim excess fat. Serve with broth, spicy green sauce and buttered couscous or rice, if desired.

AFRICAN SAUCY CHICKEN

Steps:

• In a large skillet, heat half the oil over med high heat and saute onion and garlic, stirring occasionally, until softened (about 4 minutes).
• Stir in tomato paste, paprika, 2 tbsp water, ginger, and 1/2 tsp each of salt and pepper - cook, stirring, for about 1 minute.
• stir in coconut milk and peanut butter and then let cool slightly and transfer to food processor, puree until smooth (Make ahead - let cool to room temperature and refrigerate in an airtight container up to 48 hours).
• Sprinkle chicken with remaining salt and pepper. In a skillet, heat remaining oil over med high heat and brown chicken in batches, then transfer to slow cooker.
• Pour sauce over top , then cover and cook on low for 4-5 hours.
• Stir in jalapeno and cilantro / parsley and cook on high for 20 minutes until thickened.

SPICY AFRICAN CHICKEN STEW

Steps:

• Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
• Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
• Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

SPICY, HOT AFRICAN CHICKEN WITH SPINACH

Steps:

• Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
• Peel garlic cloves (4-6).
• Wash and dry spinach.
• Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
• Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
• Add chicken to pan and turn heat to medium.
• Put a good sear on the chicken until it is browned.
• Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
• Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
• Reduce pan liquid by half. Cook until chicken is falling off the bone.
• Add peanut butter, browned garlic, and paprika.
• Add spinach and stir until all ingredient have integrated (10 minutes at least).
• Watch it close so it doesn't burn.
• The stew should be thick when you remove it. If its runny then let it simmer until it thickens.