African Spinach Food

SEASONED AFRICAN SPINACH

Steps:

• Cook onion and pepper in the oil in a large pot or skillet for about 3-5 minutes, or until tender.
• Add spinach and tomato. Cover and cook on low heat for about 5 minutes, or until the spinach is tender.
• Stir in remaining ingredients. Cook until hot throughout.
• Serve over rice.

AFRICAN SPINACH

Steps:

• Cook onion and green pepper in peanut oil in a skillet for about 3-5 minutes, or until tender.
• Add spinach and tomato to skillet.
• Cover and cook on low heat for about 5 minutes, or until spinach is tender.
• Stir in all remaining ingredients. Cook until hot throughout.
• Serving suggestion: Server with hot cooked rice or couscous.

NORTH AFRICAN CHICKEN AND SPINACH STEW

Steps:

• PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
• REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
• TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it's bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
• MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
• MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
• SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.

AFRICAN SPINACH AND PEANUT BUTTER STEW

Steps:

• Slice the onions and fry in oil until soft.
• Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
• Wash, trim and chop the spinach coarsely.
• Add to the stew and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
• Thin the peanut butter with hot water to make a smooth paste.
• Add to the stew.
• Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
• Serve over steamed rice, polenta, or mashed potatoes, in fact, you could eat it with anything, really!

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.