Westafricanchickenthighs Recipes

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

Ingredients

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 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

Ingredients

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 THIGHS

West African Chicken Thighs image

Number Of Ingredients 9

Ingredients

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

Steps:

TO MAKE THE PASTE: In a small bowl combine 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 with the paste. Cover with plastic wrap and refrigerate for 4 to 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 until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes more. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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

Ingredients

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 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

Ingredients

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.

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