Nigerian Baked Spicy Chicken Drumsticks Food

NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS

Steps:

• Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
• Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
• Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
• Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
• Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.

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.

SPICY DRUMSTICKS

Steps:

• Spray a 13x9 inch baking pan with cooking spray.
• Put drumsticks in the baking dish and sprinkle with salt and pepper.
• Bake at 375 degrees for 30 minutes.
• In a bowl, mix together the remaining ingredients.
• Take drumsticks out of the oven and pour sauce mixture over them.
• Bake the drumsticks for 30 minutes or until juice run clear.

BAKED CHICKEN DRUMSTICKS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the chicken drumsticks into a large bowl and pour in the oil. Season with lots of salt, then add all the remaining ingredients and toss well to coat.
• Put the drumsticks into a large roasting tin, along with any oil and spices from the bowl, ensuring there is plenty of space around each drumstick.
• Bake in the oven for 20 mins, then flip each drumstick and bake for a further 20-25 mins until cooked through and caramelised.

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.

NORTH AFRICAN SPICED CHICKEN

Steps:

• Preheat the grill to medium-high.
• Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.