West African Style Chicken And Fennel Stew Recipes
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
WEST AFRICAN-STYLE CHICKEN AND FENNEL STEW
All the great flavors of a long-cooking stew come together in less than an hour in this skillet stew featuring deliciously different ingredients like chickpeas, fennel, lemon and some kicked up spices.
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Remove the chicken from the skillet.
- Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
- Stir the soup, lemon juice and chickpeas in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the parsley and lemon zest just before serving.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 25.1 g, Cholesterol 65.7 mg, Fat 17.3 g, Fiber 7.5 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 634.5 mg, Sugar 2.1 g
CHICKEN AND FENNEL
Make and share this Chicken and Fennel recipe from Food.com.
Provided by Scott Hannigan
Categories Stew
Time 1h35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the turmeric, pepper and salt into the olive oil. Brush about half of this mixture over the chicken fillets.
- Saute chicken gently for about 30 minutes Do not cover - turn the fillets occasionally.
- Trim and clean the fennel bulbs. Cut into 4 pieces each.
- Arrange fennel pieces in the pan with the chicken. Add about one third of the water. Brush with the remaining oil mixture.
- Cover the pan and stew slowly for about an hour or until the fennel is soft. During this time add more water only if necessary. The covered pan should generate enough of its own moisture.
Nutrition Facts : Calories 386, Fat 23.9, SaturatedFat 3.9, Cholesterol 114.5, Sodium 986.5, Carbohydrate 14.5, Fiber 6, Sugar 0.1, Protein 29.5
WEST AFRICAN CHICKEN STEW
This is a very cheap, healthy, filling meal for those long cold winter nights.
Provided by keithy_george
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the oil in a large pot and gently sweat the onion and garlic on a medium heat until translucent. Do not brown.
- Add the tomatoes to the pot and add the chilli powder and stir.
- Then add the washed and skinned Chicken thighs to the tomatoes along with the spinach.
- Bring to a boil then reduce to a simmer with the lid on for 40 minutes or until the chicken is falling off the bone
- Add salt to taste. Best served with basmati rice or pitta bread
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