African Chicken Stew Food

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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

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

CHICKEN STEW (AFRICAN-STYLE)



Chicken Stew (African-style) image

African Chicken Stew - a stew like no other. It's easy, aromatic and flavorful with a thick rich tomato-based sauce. Great weeknight meal. Pair it with warm rice and plantains and you'll have your new favorite chicken dinner!

Provided by Imma

Categories     Main

Time 55m

Number Of Ingredients 16

3-3 ½ pound (1362g-1589g) chicken cut in pieces
salt and pepper to taste
1-2 teaspoons (4g-8g) Creole Seasoning
¼-½ cup (62.5g-125g) oil (canola, olive or vegetable oil)
5-6 Roma tomatoes or 2 cups tomato sauce
1 medium onion , sliced
1 tablespoon (8g) minced garlic ((about 3-4 cloves))
1 ½ teaspoon (1.5g) dried thyme
1 tablespoon (7g) smoked paprika
¼ teaspoon (0.5g) curry powder
1 bay leaf
1 tablespoon maggi or bouillon granules (chicken-flavored)
2 cups (474ml) water
2 green onion chopped whites and green parts
3 tablespoon (12g) parsley
1-2 cups (128g-256g) sliced carrots

Steps:

  • Season chicken with, salt, pepper, and Creole seasoning. Set aside.
  • In a large pot, heat oil over medium heat, until hot, and then add the chicken and sauté stirring, frequently, any browned bits off the bottom of the pot, until chicken is brown.
  • If using fresh tomatoes, blend tomatoes, onions, garlic, and onions. Pour the tomato blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20- 30 minutes, frequently stirring the saucepan to prevent burns.
  • If using tomato sauce; add the onion, sauté until tender, about 4-5- minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic, and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water to the pan.
  • Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust the thickness of soup with water or stock.
  • Season with salt according to preference. Remove bay leaf.
  • Serve over warm rice.

Nutrition Facts : Calories 651 kcal, Carbohydrate 9 g, Protein 47 g, Fat 46 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 389 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

AFRICAN CHICKEN STEW



African Chicken Stew image

If you want a stew recipe that is loaded with flavor, hard to stop eating and pairs well with rice, pasta, crusty bread, plantains, potatoes, yams, etc, you're welcome! This African Chicken Stew is so flavorful and perfect for festive days or weekends. This tomato stew is about to become your new favorite stew!

Provided by Precious Nkeih of preciouscore.com

Categories     Dinner

Time 1h15m

Number Of Ingredients 14

10 cloves garlic (peeled)
2 inches ginger root (peeled)
6 sprigs parsley
4 sprigs basil
1 stem celery
5 pounds chicken (I used a whole chicken) (about 2.5kg, see Note 1)
1 large onion (chopped and divided into 3)
1/2 teaspoon ground white pepper (divided)
3 teaspoons Maggi seasoning cubes (4g) (substitute with three teaspoons chicken bouillon powder (divided))
1 teaspoon salt
1 cup vegetable oil (or any neutral tasting oil)
6 large Roma tomatoes (or 8 medium ones (see Note 2))
6 oz tomato paste (170g) (substitute with double the quantity of tomato sauce)
1 teaspoon curry powder

Steps:

  • Chopped the peeled ginger root and place it in a blender. Rinse and chop the basil, parsley, and celery and add them to the blender. Add the garlic cloves and 1/3 of the chopped onion to the blender. Add a little water to help the blender then blend everything into a smooth paste.
  • If using a whole chicken, rinse thoroughly then wipe with paper towels. Cut the chicken into desired pieces and place it in a pot.
  • To the chicken, add the salt, 2 Maggi cubes or 2 teaspoons of chicken bouillon powder, a quarter teaspoon of white pepper and half of the seasoning blend. Add enough water to be at the same level as the chicken. Use a wooden spoon to mix everything together so all the ingredients get evenly distributed.
  • Set the chicken on high heat. Cover and bring to a boil. Once it starts to boil, reduce the heat down to medium and let it simmer until chicken is fully cooked. It takes about 30 to 45 minutes depending on the hardness of the chicken.
  • Using a slotted spoon remove the chicken from the stock and place on a baking sheet lined with a rack. Reserve the chicken stock.
  • Set oven to high broil. Place the chicken in the oven to broil on one side for about 8 minutes. Then remove the chicken, flip to the other side and let it broil for about 5 minutes.
  • Rinse the tomatoes, cut them in chunks and place them in a blender with another 1/3 of the chopped onion. Blend into a paste (no need to add water before blending),
  • Pour the one cup of oil into a large pot and let it heat up on high heat for about 3 minutes.
  • Add the remaining onion to the oil and quickly stir. Let it saute for about 1-2 minutes.
  • Add the tomato-onion blend to the oil and let it cook for about 10 minutes -20 minutes while you stir from time to time to prevent burning. Let it cook until the tomatoes significantly dehydrate and it's mostly just the tomatoes and oil left in the pot.
  • Add the tomato paste to the pot and let it cook while stirring continuously until the tomatoes completely dehydrate and there is just tomato and oil in the pot.
  • Add the remaining half of the green seasoning blend to the pot and stir so the flavors can bloom. Let it cook while you stir from time to time for 2-3 minutes.
  • Add in the reserved chicken stock, the curry powder, the remaining Maggi cube or 1 more teaspoon of chicken bouillon powder. Also add half to one cup of water depending on your preferred level of thickness. Stir everything to combine. Add the broiled chicken to the pot and stir to combine. Let everything simmer for 5 minutes so the chicken can marry the flavors in the stew. Turn off the heat and your African Chicken Stew is done!
  • Serve stew warm over hot fluffy rice with a side of sweet fried plantains if you like. Store stew in an airtight container in the fridge for up to 5 days or on the freezer for up to a month.

Nutrition Facts : Calories 310 kcal, Carbohydrate 9 g, Protein 5 g, Fat 29 g, SaturatedFat 7 g, TransFat 3 g, Cholesterol 12 mg, Sodium 794 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 20 g, ServingSize 1 serving

AFRICAN CHICKEN STEW



African Chicken Stew image

This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts.

Provided by Leah Shaw

Categories     World Cuisine Recipes     African

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 (3 pound) roasting chicken, deboned and cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
¾ cup unsalted natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

  • In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
  • Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
  • Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

Nutrition Facts : Calories 615.1 calories, Carbohydrate 31.5 g, Cholesterol 99.6 mg, Fat 36 g, Fiber 6.4 g, Protein 43.7 g, SaturatedFat 7.2 g, Sodium 620.3 mg, Sugar 3.9 g

MOROCCAN CHICKEN STEW



Moroccan Chicken Stew image

This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

Provided by Sharon123

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups chicken broth
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green peas
1 (16 ounce) can chickpeas, drained and rinsed
4 skinless chicken thighs, skin and visible fat removed (about 1 1/3 pounds)

Steps:

  • In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
  • Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
  • Bring to a gentle boil over medium-high heat.
  • Reduce the heat to low.
  • Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
  • Enjoy!

SPICY AFRICAN CHICKEN AND ALMOND STEW



Spicy African Chicken and Almond Stew image

Creamy almond butter and spicy cayenne are the secret ingredients in this chicken stew.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 boneless and skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 cups low-sodium chicken broth
3/4 teaspoon cayenne
1 crisp, tart apple, such as granny smith, cut 1-inch chunks
1 medium sweet potato, cut into 1-inch chunks
6 cups stemmed and chopped kale
1/2 cup almond butter
1 large tomato, chopped
1/2 cup fresh cilantro leaves

Steps:

  • Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl.
  • Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl. Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes. Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato. Stir to combine and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve with the cilantro leaves scattered over the top.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

WEST AFRICAN CHICKEN STEW (FROM WELL FED 2)



West African Chicken Stew (From Well Fed 2) image

Provided by Melissa Joulwan

Time 1h10m

Number Of Ingredients 15

1/2 tablespoon coconut oil
4 skinless chicken thighs
Salt and pepper (to taste)
1/2 medium brown onion, diced (about 1/2 cup)
1-inch piece of fresh ginger, grated (about 1 tbsp)
3 cloves garlic, finely diced or minsed (about 1 tbsp)
1/2 tablespoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground chilli
2 bay leaves
2 cloves
400 grams crashed tomatoes ( 1+1/2 cups or 1 can tinned tomatoes)
1/4 cup water
2 + 1/2 tablespoons cashew butter (1/4 cup sunflower butter in the original recipe but I didn't have any)
1/4 teaspoon vanilla extract

Steps:

  • Cut each chicken thigh into 4-5 pieces and season generously with salt and pepper. Heat a large saucepan, casserole dish or a deep frying pan over medium-high heat and melt the coconut oil. Add chicken pieces and brown well on both sides, about 4-5 minutes on each side. Remove the chicken to a bowl, including all the juices.
  • In the same saucepan, cook the onion and ginger for about 5-6 minutes on low/medium heat. Add garlic, coriander, paprika, chilli, bay leave and cloves and cook for about 30 seconds to release the aromas. Add tomatoes and water and stir to combine. Add the chicken pieces back in, together with the juices, stir and increase the heat to bring the pot to boil. Then reduce the heat to a simmer and cook for 25 minutes with the lid on.
  • In the original recipe you will remove the chicken from the pot after 25 minutes but I missed that step so I added the cashew or sunflower butter and vanilla to the pot with the chicken in it and mixed to combine and dissolve. Otherwise you would have to add the chicken back in after you've added the butter and vanilla. My way worked just fine as well. Stir and cook all together for a few more minutes, uncovered. Taste for seasoning and add a generous pinch of salt if you wish...I did. Sprinkle with fresh parsley or chopped spring onion and extra sunflower or pumpkin seeds.
  • We served this stew with a side of pan-fried silver beet/chard, green beans, zucchini and carrots.

AFRICAN CHICKEN AND PEANUT STEW



African Chicken and Peanut Stew image

Make and share this African Chicken and Peanut Stew recipe from Food.com.

Provided by Summatiger

Categories     Chicken

Time 1h30m

Yield 12 cups, 8-10 serving(s)

Number Of Ingredients 22

1 tablespoon peanut oil
2 lbs boneless chicken, cubed
1 onion, chopped
1/4 cup chopped carrot
1/4 cup chopped celery
1 sweet potatoes or 1 yam, cubed
2 garlic cloves, minced
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 bay leaf
1 teaspoon salt
2 cups chicken broth
1 tablespoon tomato paste
2/3 cup peanut butter (crunchy or creamy, doesn't matter)
3 tablespoons lemon juice
2 roma tomatoes, seeded and chopped
1 bell pepper, any color, cut into 1-inch pieces
1/4 cup cilantro, chopped

Steps:

  • In a large, heavy pot, heat the oil on med-high. When hot, add the onions and sweet potatoes, stir and cook until onions are soft and translucent.
  • Add chicken, cook til opaque.
  • Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute.
  • Add the carrots, celery, ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
  • Bring the liquid to a boil, then cover and simmer on low for 45 minutes.
  • When the stew has cooked for 45 minutes, stir in the peanut butter. Cook another 3 minutes, uncovered for the flavors to blend.
  • Stir in the chopped tomato and bell pepper. Simmer until the tomatoes and pepper are softened but still retain their shape, 3 to 5 minutes.
  • Stir in lemon juice. Serve with the chopped cilantro on the top, and additional red pepper flakes on the side, if desired.
  • I like to serve this stew over hearty brown rice. Healthy and delicious!

SPICY AFRICAN CHICKEN STEW



Spicy African Chicken Stew image

This a really flavorful stew. Got it from another site and have had it often. It is very versatile can really substitute any vegetables you have on hand. The taste is awesome. Great served over rice. My complements to Leah for this recipe.

Provided by Marlitt

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 (3 lb) chicken, deboned and cut pieces
2 garlic cloves, crushed
1 onion, chopped
2 stalks celery, chopped
2 carrots, diced
1 large potato, diced
1 teaspoon ground cumin
1 tablespoon curry
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
1/4 cup unsalted natural-style peanut butter (I only use 1Tbsp)
1 (15 ounce) can garbanzo beans, drained and rinsed
cilantro or parsley, to garnish

Steps:

  • In a large dutch oven heat oil over medium high heat.
  • Add chicken, and brown.
  • Remove chicken from pan and set aside.
  • Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan.
  • Saute for 2 to 3 minutes.
  • Season with cumin, curry, black pepper, red pepper and salt.
  • Return browned chicken and accumulated juices and add water to the pan.
  • Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes.
  • Remove lid, and stir in the peanut butter and garbanzo beans.
  • Make sure the peanut butter is blended into it. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
  • Remove from heat, adjust seasoning, sprinkle with cilantro and serve.

Nutrition Facts : Calories 664.4, Fat 37.6, SaturatedFat 10.2, Cholesterol 170.1, Sodium 790.1, Carbohydrate 32.2, Fiber 6.1, Sugar 2.6, Protein 47.7

AFRICAN STEW



African Stew image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 chickens, cut into pieces
3/4 cup peanut oil
2 large onions, chopped
3 tomatoes
4 1/2 cups water
1/4 cup tomato paste
1 teaspoon Vegesal
1 cup peanut butter
3 sweet potatoes, cut into chunks
6 carrots, thickly sliced in rounds
12 okra pods
3 bell peppers (red/green/yellow/orange), de-seeded and diced
1/2 teaspoon cayenne pepper or 1 chile pepper

Steps:

  • In a large heavy pot, brown chicken in hot peanut oil. Add 1 chopped onion and stir until golden brown. Peel tomatoes if you wish, then chop into chunks. Thin tomato paste with 1/2 cup of water, and add tomatoes and tomato paste to the pot.
  • Boil 4 cups of water and add to the pot with the vegesal. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes.
  • Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Crush or grind the second onion with the hot pepper. Add during the last 10 minutes of cooking.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

WEST AFRICAN CHICKEN STEW



West African Chicken Stew image

I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 large sweet potato, peeled and cut into 1-inch cubes
1 cup reduced-sodium chicken broth
1/4 cup creamy peanut butter
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1/4 teaspoon cayenne pepper
Hot cooked brown rice, optional

Steps:

  • Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside., In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer., Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through., Serve with rice if desired. Sprinkle with remaining thyme.

Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 636mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

PAM'S AFRICAN CHICKEN STEW



Pam's African Chicken Stew image

Aromatic and flavorful, this chicken stew is filled with garbanzo beans, sweet potatoes, and chicken. Serve over rice. Recipe courtesy of Allrecipes, submitted by Pam Anderson. Posted for Zaar World Tour II.

Provided by Stacky5

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 boneless skinless chicken breast halves, cut into strips
1 medium onion, chopped
2 garlic cloves, chopped
1 large sweet potato, peeled and cubed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1 1/2 cups chicken broth
salt and pepper
1 (15 1/2 ounce) can garbanzo beans, undrained
1/4 cup peanut butter

Steps:

  • In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan.
  • Reduce heat to medium low, and add garlic, onion and sweet potato to the pan; cook for 5 to 7 minutes. Season with cumin, coriander, red pepper, and salt and pepper.
  • Mix in chicken broth and browned chicken. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
  • Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended well. Replace lid to simmer for 2 more minutes.

Nutrition Facts : Calories 380.4, Fat 14.3, SaturatedFat 2.6, Cholesterol 34.2, Sodium 747.2, Carbohydrate 38.8, Fiber 7.5, Sugar 4.3, Protein 26

AFRICAN PEANUT CHICKEN STEW



African Peanut Chicken Stew image

Peanut or "groundnut" chicken stew is popular all over West Africa. This slow cooker version combines economical chicken legs, chickpeas, potatoes and peanut butter to make a satisfying one-pot meal. Feel free to substitute sweet potatoes.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 8

Number Of Ingredients 14

4 cups potatoes, skin on, cut in cubes
1 cup onions, diced
2 cloves garlic, minced
¾ cups peanut butter
1 cup low-sodium chicken broth
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp hot red chili pepper flakes
½ tsp salt
2 cups chickpeas, boiled and drained
2.2 lb bone-in, skinless chicken legs, thighs or drumsticks
1 red pepper, diced
4 cups baby spinach
½ cup cilantro, fresh, chopped (optional)

Steps:

  • Cut potatoes in 1 inch cubes (2.5 cm). Add to the bottom of the crock of the slow cooker. Top with diced onion and minced garlic.
  • Combine the peanut butter and the chicken broth in a medium bowl and microwave 3-4 minutes. Whisk to dissolve. It is not necessary for the peanut butter to be completely dissolved as it will melt and distribute during cooking. Whisk in ground cumin, ground coriander, hot red chili pepper flakes and the salt. Pour mixture over potatoes, onions and garlic in the crock.
  • Spread cooked, drained chickpeas over top.
  • Separate chicken legs at the joint between the drum stick and the thigh using a sharp knife. Alternately, use bone-in thighs, drums or a mix of the two. Most chicken legs are sold with skin on so you will have to remove this first. Spread chicken pieces over top of chickpeas. Cover and cook on LOW heat 6-8 hours (HIGH 3-4 hours). It will cook faster if you use boneless chicken pieces.
  • Remove lid and stir. Sprinkle leaves of baby spinach and diced red pepper over top. Put lid back on and leave spinach to wilt - about 20 minutes. Stir gently with a large spoon to mix in spinach and red pepper. Garnish with some minced cilantro and serve.

Nutrition Facts :

AFRICAN CHICKEN STEW



African Chicken Stew image

From the Food Network Kitchens. This is a quick way to have exotic comfort food. There is a recipe for Tunisian Pesto listed because you will need to stir this in to complete the stew. The pesto recipe makes one cup. you only need 1/3 cup for the stew, so you can reserve the rest for later use or even freeze. Yum!

Provided by LifeIsGood

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

2 cups packed fresh cilantro (leaves and a few stems)
1 cup packed fresh parsley (leaves and a few stems)
1/4 cup almonds
1 -2 garlic clove
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1 pinch cayenne pepper (optional)
1 1/2 cups chicken broth
1 cup uncooked couscous
4 teaspoons kosher salt
fresh ground black pepper, to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
6 chicken thighs, boneless and skinless, quartered (about 1 1/4 lbs)
1 teaspoon ground cumin
1 teaspoon paprika, preferably smoked
2 carrots, sliced 1/4 inch thick
1 small red onion, halved and sliced
1 2/3 cups chicken broth
1/4 cup apple cider vinegar
1 lemon, zest of, grated
1/3 cup tunisian pesto sauce (you can reserve the rest by freezing)

Steps:

  • Tunisian Pesto:.
  • Combine the cilantro, parsley, almonds and garlic in a food processor and pulse until coarsely chopped. Add about 1/3 cup of the oil and process until completely mixed in and smooth. Add the salt and a pinch of cayenne pepper (if using). *If using immediately, add the remaining oil and pulse until smooth. If freezing, transfer the pesto to an airtight container and pour the remaining oil on top. You can freeze this for 3 months.
  • Stew:.
  • Bring the 1 1/2 cups of chicken broth to boil in a saucepan over high heat. Stir in the couscous, 1 t. of the salt, and pepper to taste. Cover, take off the heat and set aside while you make the stew.
  • Heat the oil and butter in a large dutch oven (or big soup pot) over medium-high heat. Season the chicken with the remaining salt, cumin, paprika and pepper to taste. Add the chicken to the pot. Cook, stirring occasionally, until browned all over - about 5 minutes.
  • Add the carrots, onion, the 1 2/3 Cups chicken broth, vinegar and lemon zest and bring to a boil. Adjust the heat to maintain a brisk simmer, cover and cook just until the chicken is firm to the touch and the carrots are tender - about 8 minutes or so.
  • Stir the pesto into the stew. Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some chicken stew over each portion and serve!

WEST AFRICAN PEANUT STEW



West African Peanut Stew image

One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.

Provided by Kardea Brown

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons peanut or canola oil
1 large fryer chicken, cut into stewing pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
4 cloves garlic, minced
1 tablespoon minced fresh ginger
2 chicken bouillon cubes
One 14.5-ounce can tomato sauce
1 teaspoon tomato paste
1 1/2 cups all-natural peanut butter
1 Scotch bonnet pepper, sliced and seeds removed
2 large sweet potatoes, peeled and cut into 1-inch pieces
2 Roma tomatoes, diced
1 small bunch collard greens, stems removed, leaves sliced
Hot cooked rice, for serving, optional

Steps:

  • Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
  • Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
  • Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
  • Serve warm with hot cooked rice, if using.

SLOW COOKER AFRICAN CHICKEN SWEET POTATO STEW RECIPE



Slow Cooker African Chicken Sweet Potato Stew Recipe image

Slow cooker African chicken sweet potato stew recipe. Sweet potato and kale are a pair of vegetables that are perfect for slow...

Provided by myediblefood

Categories     Diabetic Recipes

Time 5h

Yield 5

Number Of Ingredients 19

To make Sauce:
1 cup (250 ml) tomato sauce
1/2 cup (125 ml) creamy peanut butter
2 teaspoons smoked paprika
1/2 teaspoon ground coriander
1 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
To make Stew:
1 pound (480 g) diced chicken
1 tablespoon cooking oil
2½ cups (625 ml) low-sodium chicken broth
1 cup chopped yellow onion
1 teaspoon minced garlic
1 teaspoon ground ginger
2 small sweet potatoes, peeled and cubed
2/3 cup sliced carrots
2 cups fresh spinach leaves
chopped peanuts, for garnish

Steps:

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Nutrition Facts : Nutrition facts 380 calories 30 grams fat

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