WEST AFRICAN CHICKEN STEW
I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 636mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
AFRICAN CHICKEN STEW
This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts.
Provided by Leah Shaw
Categories World Cuisine Recipes African
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 31.5 g, Cholesterol 99.6 mg, Fat 36 g, Fiber 6.4 g, Protein 43.7 g, SaturatedFat 7.2 g, Sodium 620.3 mg, Sugar 3.9 g
AFRICAN CHICKEN STEW
If you want a stew recipe that is loaded with flavor, hard to stop eating and pairs well with rice, pasta, crusty bread, plantains, potatoes, yams, etc, you're welcome! This African Chicken Stew is so flavorful and perfect for festive days or weekends. This tomato stew is about to become your new favorite stew!
Provided by Precious Nkeih of preciouscore.com
Categories Dinner
Time 1h15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 310 kcal, Carbohydrate 9 g, Protein 5 g, Fat 29 g, SaturatedFat 7 g, TransFat 3 g, Cholesterol 12 mg, Sodium 794 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 20 g, ServingSize 1 serving
NORTH AFRICAN CHICKEN AND SPINACH STEW
This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making it for ourselves!
Provided by Jazz Smollett-Warwell
Categories HarperCollins HarperCollins Dinner Chicken Soup/Stew Stew Spinach Paprika Oregano Rice Cinnamon Garlic
Yield 4-6 servings
Number Of Ingredients 18
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.
EBONY'S STEWED CHICKEN AND DUMPLINGS
This warming dish remains a constant in African American cuisine. Comforting and indulgent, it follows a formula that was familiar to Ebony's audience. Published in 1962, the original recipe from the food editor Freda DeKnight called for a 4 1/2- to 5-pound stewing hen which, she wrote, could take 2 to 3 1/2 hours to cook "depending on the age and quality of the bird." Today, smaller, fresh young chickens are readily available in most supermarkets, so the meat becomes tender much more quickly, making it easier to dig into this one-bowl meal even faster.
Provided by Kayla Stewart
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).
- Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.
- When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.
- Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.
SPICY AFRICAN CHICKEN STEW
This a really flavorful stew. Got it from another site and have had it often. It is very versatile can really substitute any vegetables you have on hand. The taste is awesome. Great served over rice. My complements to Leah for this recipe.
Provided by Marlitt
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 664.4, Fat 37.6, SaturatedFat 10.2, Cholesterol 170.1, Sodium 790.1, Carbohydrate 32.2, Fiber 6.1, Sugar 2.6, Protein 47.7
AFRICAN STEW
Peanuts are an important part of many African cuisines. Combined with sweet potatoes, chickpeas, and kale, they give this stew a power punch of nutrients and great flavor. Serve with rice or bread and a salad.
Provided by Larry Benish
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add 2 tablespoons vegetable stock, onion, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Add remaining stock, sweet potatoes, chickpeas, brown rice, and salt. Bring to a boil. Reduce heat and cover the stew. Simmer until sweet potatoes and rice are tender, about 45 minutes.
- Combine peanut butter with 1/2 cup of the liquid from the stew. Stir into a smooth paste.
- Add the peanut butter mixture and kale to the stew. Cook until kale is wilted, about 5 minutes. Stir in lemon juice, soy sauce, and hot pepper sauce.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 77.6 g, Fat 14.4 g, Fiber 9.1 g, Protein 14.1 g, SaturatedFat 2.7 g, Sodium 983.9 mg, Sugar 7.4 g
AFRICAN CHICKEN STEW
From the Food Network Kitchens. This is a quick way to have exotic comfort food. There is a recipe for Tunisian Pesto listed because you will need to stir this in to complete the stew. The pesto recipe makes one cup. you only need 1/3 cup for the stew, so you can reserve the rest for later use or even freeze. Yum!
Provided by LifeIsGood
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
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!
AFRICAN CHICKEN STEW RECIPE - (4.5/5)
Provided by á-1244
Number Of Ingredients 11
Steps:
- Directions 1. Spray inside of 4-quart slow cooker with cooking spray. Heat oil in 10-inch skillet over medium-high heat. Sprinkle salt over chicken. Add to skillet; cook until browned, stirring occasionally. Stir in peanut butter, water, garlic powder and undrained tomatoes. Cook until mixture is blended and chicken is coated. 2. Layer sweet potatoes and frozen vegetables in slow cooker. Top with chicken mixture. Cover; cook on LOW 7 to 9 hours or until chicken and vegetables are very tender. Gently stir to mix.
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