West African Chicken Recipes

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PERI PERI AFRICAN CHICKEN



Peri Peri African Chicken image

This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!

Provided by UKNO1CHEF

Categories     World Cuisine Recipes     African

Time 3h20m

Yield 4

Number Of Ingredients 7

¼ cup paprika
2 tablespoons hot chili powder
1 cup fresh lemon juice
3 cloves garlic, minced
1 ½ teaspoons chopped fresh ginger
1 ½ teaspoons salt
4 bone-in chicken breast halves

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.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 12.1 g, Cholesterol 126.6 mg, Fat 13.3 g, Fiber 4.2 g, Protein 46.8 g, SaturatedFat 3.6 g, Sodium 1022.6 mg, Sugar 2.5 g

WEST AFRICAN CHICKEN STEW



West African Chicken Stew image

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

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 large sweet potato, peeled and cut into 1-inch cubes
1 cup reduced-sodium chicken broth
1/4 cup creamy peanut butter
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1/4 teaspoon cayenne pepper
Hot cooked brown rice, optional

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

WEST AFRICAN PEANUT SOUP WITH CHICKEN



West African Peanut Soup with Chicken image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
3 cloves garlic, minced (1 tablespoon)
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt and freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

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.

WEST AFRICAN CHICKEN THIGHS



West African Chicken Thighs image

Make and share this West African Chicken Thighs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 59m

Yield 4 serving(s)

Number Of Ingredients 8

8 (4 ounce) chicken thighs (with bone and skin, about 4 ounces each)
1 tablespoon paprika
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons canola oil

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.

Nutrition Facts : Calories 557.6, Fat 42.1, SaturatedFat 10.6, Cholesterol 192, Sodium 611.3, Carbohydrate 2.9, Fiber 1, Sugar 0.8, Protein 40.1

WEST AFRICAN CHICKEN



West African Chicken image

Found this in the Cheap Eats cookbook years ago. Haven't had it in a long time, but we used to enjoy it. Is great served with steamed rice.

Provided by Heydarl

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
4 chicken thigh fillets, cubed
250 g boneless chicken breasts, cubed
1 onion, chopped
2 teaspoons curry powder
425 g tomatoes
2 tablespoons peanut butter
1/2 green pepper, sliced
2 teaspoons chicken stock powder

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-STYLE PEANUT STEW WITH CHICKEN



West African-Style Peanut Stew with Chicken image

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.

Provided by Ellie Krieger

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 18

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

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.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g

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  • Heat oil over high heat for 3 to 4 minutes in a deep pot or large heavy skillet. Add chicken pieces, half at a time, and fry on both sides until nicely browned. Once all chicken pieces are cooked, set aside in a covered bowl to keep warm.
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