Chicken Stew African Style Food

WEST AFRICAN CHICKEN STEW

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.

NIGERIAN CHICKEN STEW

Steps:

• Wash and pat dry the chicken.
• Rub the chicken thighs with salt and black pepper, and leave them in a bowl.
• Heat olive oil in a pan.
• Brown the chicken on each side (about 10 minutes each).
• Cut the onion into two and chop one part into small pieces.
• When the chicken is done, take it out and set it aside.
• Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion.
• Sauté the chopped onion in the oil till translucent.
• Pour the blended tomato and pepper mix and boil for 5 minutes.
• Add chicken, stock, bouillon, curry, and thyme.
• Taste for salt and add more if necessary.
• Cook for 20 minutes or until chicken is done.

AFRICAN CHICKEN STEW

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.

SPICY AFRICAN CHICKEN AND ALMOND STEW

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.
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WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN

Steps:

• Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
• Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
• Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
• Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

AFRICAN CHICKEN STEW

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.

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 CHICKEN STEW

Steps:

• Cut chicken into bite-sized pieces. In a heavy (preferably ceramic cast iron) pot with a tight fitting lid, hat oil over medium high heat. Add chicken and brown quickly.
• Remove chicken from pan. Reduce heat to medium low, add garlic, onion and diced potato to the pan, saute for 2 - 3 minutes. Add herbs and spices.
• Deglaze pot with water. Mix in chicken pieces. Cover with lid and simmer, stirring occasionally, for 10 - 15 minutes.
• Stir in peanut butter and chickpeas ensuring peanut butter is mixed in well. Cover with lid and simmer addition 10 minutes, until chicken is cooked through and potatoes are tender.
• Adjust seasoning to taste and serve.

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.

AFRICAN CHICKEN STEW

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!

SPICY AFRICAN CHICKEN STEW

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.