African Saucy Chicken Food

AFRICAN SAUCY CHICKEN

African Saucy Chicken image

Another beloved slow cooker recipe from Canadian Living! I like it with vermicelli noodles or rice... you may need more salt and pepper depending on your preference! I use boneless skinless thighs because that's what I like!

Provided by Cadillacgirl

Categories Chicken Thigh & Leg

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup vegetable oil
1 onion, chopped
4 garlic cloves, chopped
3 tablespoons tomato paste
2 tablespoons paprika
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 ground ginger
1 cup coconut milk
3 tablespoons smooth peanut butter
16 chicken thighs
2 tablespoons jalapeno peppers, minced
1/4 cup fresh parsley or 1/4 cup cilantro

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.

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.

MY MOM'S EASIEST STICKY CHICKEN

My mom's easiest Sticky Chicken image

Provided by Alida Ryder

Categories Chicken Dinner

Time 50m

Number Of Ingredients 6

Ingredients

1 cup tangy mayonnaise (shop bought)
1 cup peach chutney (I use Mrs Balls chutney)
juice of 1 lemon
pinch of salt
1/4 cup water
8 chicken pieces (I used drumsticks and thighs)

Steps:

Pre-heat the oven to 180°c.
Place the chicken in an oven-proof baking dish.
Whisk together the mayonnaise, chutney, lemon juice, salt and water and pour over the chicken.
Place in the oven and allow to bake for 30-45 minutes until the chicken is golden brown and the sauce is sticky. (I spoon some of the sauce over the chicken at the 20 minutes mark.)
Remove from the oven and serve.

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