African Chicken In Spicy Red Sauce Food

AFRICAN CHICKEN IN SPICY RED SAUCE

African Chicken in Spicy Red Sauce image

This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time Additional tip- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation!

Provided by Debi9400

Categories Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs boneless chicken breasts
3 tablespoons fresh lemon juice (1 lemon)
3/4 teaspoon salt, divided
1 teaspoon olive oil
1 1/2 cups chopped onions (2 medium)
1 tablespoon minced garlic
1 tablespoon butter
1 tablespoon minced ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 cup dry red wine
1 (14 1/2 ounce) can chicken broth
1 (6 ounce) can tomato paste
2 tablespoons fresh cilantro
4 lemon wedges
2 tablespoons ground red pepper
1 tablespoon fresh ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

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.

SPICY AFRICAN CHICKEN STEW

Spicy African chicken stew image

Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 16

Ingredients

500ml chicken stock , heated
340g jar smooth peanut butter
2 onions , halved and thinly sliced
3 tbsp sunflower oil
3 tbsp finely chopped ginger
½-1 tsp cayenne pepper (optional)
3 tsp ground coriander
3 tsp ground cumin
1-2 scotch bonnet chillies, deseeded and chopped
2 bay leaves
400g can chopped tomato
2 x 800g pack chicken thighs and drumsticks, skinned
3 sweet potatoes , cut into chunks
2 red peppers , deseeded and cut into chunks
good handful coriander , chopped, a little reserved for sprinkling
rice and lime wedges, to serve (optional)

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.

Nutrition Facts : Calories 633 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium

AFRICAN CHICKEN WINGS

African Chicken Wings image

Before Buffalo wings had even been dreamed of, our African ancestors had their own type of hot flavors. And when you use those to flavor today's popular chicken wings...look out! Now, you can really ratchet up the heat by adding a bit more crushed red pepper to this. Just be prepared for the extra zing.

Provided by JackieOhNo

Categories Chicken

Time 1h

Yield 60-70 wings

Number Of Ingredients 7

Ingredients

1/2 cup butter, melted (1 stick)
1/2 cup olive oil
2 tablespoons crushed red pepper flakes
2/3 cup lemon juice
4 large garlic cloves, crushed
2 teaspoons ground black pepper
5 -6 lbs split chicken wings

Steps:

Preheat the oven to 400 degrees.
In a large bowl, combine all the ingredients except the chicken wings; mix well. Rinse and pat dry the chicken wings and place in the sauce; toss to coat well.
Place on rimmed baking sheets or cookie sheets that have been coated with nonstick vegetable spray and bake for 45-50 minutes or until done to desired crispness, turning once.

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