West African Chicken Thighs Food

PERI PERI AFRICAN CHICKEN

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

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.

CHICKEN THIGHS WITH ROOT VEGETABLE HASH

Steps:

• Preheat the oven to 375 degrees F. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with 1 teaspoon salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes.
• Meanwhile, cook the bacon in the remaining 1 tablespoon oil in a large pot over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot.
• Add the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme. Serve the chicken with the vegetables.

WEST AFRICAN CHICKEN STEW

Steps:

• Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. Stir in the water, chicken broth, and peanut butter. Return the chicken to the skillet and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.

WEST AFRICAN-STYLE CHICKEN AND GROUNDNUT STEW

Steps:

• 1. Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer the chicken to a plate and set aside. The goal is to Brown the meat, not fully cook it.
• 2. Add the onions to the Dutch oven and cook, stirring, until lightly browned, about 5 minutes. Then add garlic, curry powder, thyme, bay leaves, salt and cayenne pepper. Stir for 1 minute, and then stir in the chicken broth and tomato sauce.
• 3. Return the chicken thighs to the Dutch oven and bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 45 minutes.
• 4. In a small bowl, blend the peanut butter with about 1 cup of the cooking liquid. Stir this mixture back into the sauce, and cook until heated through, about 2 minutes. Serve immediately.
• 5. Serve with rice and fried sweet plantains!
• 6. This is from the book "Kwanzaa" by Eric V. Copage.

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.

BAKED AFRICAN SWEET POTATO CHICKEN

Steps:

• Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray.
• Season the chicken with coriander, salt, turmeric, cumin, paprika, cinnamon, black pepper, and cayenne pepper.
• Add the vegetable oil to a large skillet on medium-high heat.
• Add onions to the skillet and cook for 3-4 minutes until softened.
• Add in the sweet potatoes, mango, peanut butter, diced tomatoes (with liquids), and soy sauce.
• Cook for 4-5 minutes until the sauce is simmering.
• Pour the vegetable mixture into the bottom of the baking dish.
• Place chicken thighs, skin side up, into the baking dish.
• Cook, uncovered for 45-50 minutes until skin is browned and crispy.

WEST AFRICAN CHICKEN THIGHS

Steps:

• To make the paste: in a small bowl, mix together the paprika, garlic, onion, salt, pepper, and cayenne; whisk in the canola oil.
• Trim the chicken thighs of any excess skin and fat; rinse under cold water and pat dry with paper towels.
• Coat chicken thighs with the paste; cover with plastic wrap and refrigerate 4-8 hours.
• Sear the chicken thighs, skin side down over Direct Medium heat for 4 minutes, turning once halfway through searing time.
• Continue grilling over Indirect Medium heat for about 30-40 minutes or until the juices run clear and the meat is no longer pink; serve warm.

WEST AFRICAN CHICKEN STEW (FROM WELL FED 2)

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.

WEST AFRICAN CHICKEN

Steps:

• Heat oil in a heavy pan and fry chicken and onion until golden.
• Add curry powder and cook for 1 minute, stirring continuously.
• Add remaining ingredients, bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.

WEST AFRICAN PEANUT SOUP WITH CHICKEN

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

ONE-POT SPICY CHICKEN AND PEANUT STEW RECIPE

Steps:

• In a food processor, blend tomatoes, ½ of the sliced onions, garlic, and ginger. Set aside.
• Season the chicken pieces with salt and pepper. Heat the oil in a large Dutch oven or a non-stick pot, then add the chicken and remaining onions. Lightly brown drumsticks on all sides for 5-10 minutes.
• Add the tomato mixture, smoked paprika, cayenne pepper, curry powder, bay leaf, and crumbled bouillon cube. Bring to a boil and let it simmer, frequently stirring to prevent any burns for about 5 minutes.
• Pour in one cup of water, add sliced carrots, peanut butter, thyme sprigs, and parsley. Allow the stew to simmer, occasionally stirring, until the chicken is tender and the sauce reaches the desired thickness for about 10-15 minutes.
• Adjust the salt and pepper, then remove and discard the bay leaf and thyme sprigs. Garnish with parsley or cilantro (coriander leaves) and chopped or whole peanuts if you desire.

WEST AFRICAN PEANUT STEW

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.