AFRICAN CHICKEN WINGS
Before Buffalo wings had even been dreamed of, our African ancestors had their own type of hot flavors. And when you use those to flavor today's popular chicken wings...look out! Now, you can really ratchet up the heat by adding a bit more crushed red pepper to this. Just be prepared for the extra zing.
Provided by JackieOhNo
Categories Chicken
Time 1h
Yield 60-70 wings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl, combine all the ingredients except the chicken wings; mix well. Rinse and pat dry the chicken wings and place in the sauce; toss to coat well.
- Place on rimmed baking sheets or cookie sheets that have been coated with nonstick vegetable spray and bake for 45-50 minutes or until done to desired crispness, turning once.
WEST AFRICAN SPICY PEANUT CHICKEN WINGS
The spicy, savory flavors of chicken mafe, a West African specialty, inspire the sauce that coats these flavorful wings. Frying them twice -- first at a lower temperature and once again at a high one -- creates super-crispy skin. To get a head start on a party, you can fry the wings the first time the day before, freeze the wings overnight, then fry them again just before serving.
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spread the wings in a single layer on wire rack set over a rimmed baking sheet and season liberally with salt and pepper. Refrigerate at least 1 hour, or preferably overnight.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 275 degrees F. Working in 2 batches, fry the wings, tossing occasionally, until pale brown and cooked through, about 20 minutes per batch. To test for doneness, lift a wing from the oil and pierce with a paring knife. If there is no resistance they are done. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and let cool for at least 30 minutes. (Make sure the oil returns to the proper temperature between batches.)
- Meanwhile, make the sauce: Heat 2 tablespoons vegetable oil in a medium pot over medium heat. Add the garlic, onion and chile and cook, stirring occasionally, until soft and lightly golden, about 12 minutes. Add the tomato paste and cook, stirring until lightly caramelized, about 2 minutes. Stir in the peanut butter and bay leaf, then pour in the broth. Bring the mixture to a simmer then cook, stirring often, until it is thickened and slightly reduced, about 8 minutes. Remove the sauce from the heat, discard the bay leaf and stir in the fish sauce. Finely grate the zest of 1 lime into the sauce, then add its juice. Season the sauce with salt and pepper, then pour it into a blender and puree until very smooth. Transfer the sauce to a small saucepan and keep warm.
- Increase the temperature of the frying oil to 425 degrees F. Working in 3 batches, fry the wings again until the skin is golden brown and very crisp, about 3 minutes per batch. Transfer the wings to a large bowl and season each batch with salt while hot. (Make sure the oil returns to the proper temperature between batches.)
- Pour two-thirds of the reserved peanut sauce over the wings and toss to coat evenly. Transfer the wings to a platter and sprinkle with the peanuts. Finely grate the zest of another lime over the wings then cut the remaining limes into wedges. Serve the wings immediately with lime wedges, sliced mango and extra peanut sauce on the side.
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
PERI PERI AFRICAN CHICKEN
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
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
AFRICAN CHICKEN WINGS
Wings with a peanut coconut sauce First you catch an African chicken. Don't know but maybe they run faster than my sister's when she chases them from under the outside wood furnace.
Provided by drhousespcatcher
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden.
- The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.
- THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.
- THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.
Nutrition Facts : Calories 625.9, Fat 46.8, SaturatedFat 13.2, Cholesterol 174.8, Sodium 651.6, Carbohydrate 5.2, Fiber 1.3, Sugar 1.9, Protein 45
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.
INDIAN MASALA CHICKEN WINGS
Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.
Provided by MICHELLE CHEN
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 4h25m
Yield 10
Number Of Ingredients 10
Steps:
- Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
- Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 76.8 calories, Carbohydrate 0.6 g, Cholesterol 17.6 mg, Fat 5.6 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 250.7 mg
CHICKEN WINGS AFRICANA
Steps:
- Prepare the chicken wings:
- Mince and mash the garlic and the shallots to a paste with the salt and in a large bowl stir the paste together well with the five-spice powder, the paprika, the rosemary, the cayenne, and the oil. Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, for 4 hours or overnight. Arrange the wings, skin sides up, on the rack of a foil-lined large broiler pan and bake them in the upper third of a preheated 425°F. oven for 25 to 30 minutes, or until they are golden brown. The wings may be prepared 1 day in advance, kept covered and chilled, and reheated.
- Make the sauce:
- In a blender blend together the peanut butter, the cream of coconut, the garlic, the water, the bell pepper, the red pepper flakes, and the soy sauce until the mixture is smooth and season the sauce with salt.
- Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander.
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BAKED CRISPY CHICKEN WINGS - IMMACULATE BITES
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5/5 (12)Total Time 4 hrs 50 minsCategory Appetizer, MainCalories 426 per serving
- Wash chicken wings and place them on a cookie sheet in a single layer , then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them, let the air dry them out.
- Line a baking pan with foil; top with a wire rack. Arrange chicken wings out in a single layer . While the chicken wings are baking, oil will slowly drip to the bottom of the baking pan.
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- Whole Roasted Chicken. Sometimes you just want to cook up the chicken whole. This perfect roast chicken is what you need. The marinade is to die for! Get the recipe here.
- Chicken and Plantains. Known in French as "Poulet DG", this chicken and plantain dish appeals to every single taste bud I have introduced it to. The combo of chicken and plantains marinated in tasty tomato sauce is epic!
- Chicken Pepper Soup. Pepper soup is a common meal in countries like Ghana, Nigeria, Sierra Leone and Cameroon. It is hot, spicy, light and so good! This version made with chicken is so full of flavour and easy to make.
- Chicken Rolls. Let's talk about chicken pastry! These chicken rolls which are entirely my creation are to die for. They are made with minced chicken, rolled in pastry dough and baked.
- Chicken and Mushroom Stir-Fry. This stir-fry made with chicken and mushroom is the perfect combination of healthy and delicious. Excellent on boiled brown rice!
- Chicken Stew. This easy chicken stew comes together in no time! All you need is some chicken, tomatoes and a few other ingredients then you will have the perfect companion to your boiled rice or your preferred starchy side.
- Grilled Chicken. Listen to me, friends. This grilled chicken is ridiculously easy to make. Ridiculously easy! And so scrumptious! Recipe here.
- Chicken Soya (Chicken Kebab) This skewered grilled chicken is so enjoyable. I love it for those days when I want to put my legs up, watch TV and tell myself that I am enjoying life.
- Peppered Chicken Gizzards. I love chicken gizzards! When I stew them like this with tomatoes and pepper, they are to die for. Get the recipe here.
- Kati Kati - Barbecue Chicken. This is not your average barbecue chicken. The chicken here is roasted then cooked together with ethnic flavours. So finger licking good, especially when paired with fufu and njama njama (stir-fry vegetable).
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