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 SAUCY CHICKEN
Another beloved slow cooker recipe from Canadian Living! I like it with vermicelli noodles or rice... you may need more salt and pepper depending on your preference! I use boneless skinless thighs because that's what I like!
Provided by Cadillacgirl
Categories Chicken Thigh & Leg
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat half the oil over med high heat and saute onion and garlic, stirring occasionally, until softened (about 4 minutes).
- Stir in tomato paste, paprika, 2 tbsp water, ginger, and 1/2 tsp each of salt and pepper - cook, stirring, for about 1 minute.
- stir in coconut milk and peanut butter and then let cool slightly and transfer to food processor, puree until smooth (Make ahead - let cool to room temperature and refrigerate in an airtight container up to 48 hours).
- Sprinkle chicken with remaining salt and pepper. In a skillet, heat remaining oil over med high heat and brown chicken in batches, then transfer to slow cooker.
- Pour sauce over top , then cover and cook on low for 4-5 hours.
- Stir in jalapeno and cilantro / parsley and cook on high for 20 minutes until thickened.
NORTH AFRICAN CHICKEN AND RICE
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.
Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
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
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
SMOKY SPANISH CHICKEN
After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. -Ryan Haley, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients; rub over chicken., Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan., In drippings, saute mushrooms and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining green onions.
Nutrition Facts : Calories 272 calories, Fat 15g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 646mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
SAUCY BAKED CHICKEN
This irresistible chicken gets its wonderful flavor from bubbling in honey and soy sauce while baking. It's our biggest hit with the families we serve it to. -Caroline Champoux, Londonderry, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.
Nutrition Facts : Calories 412 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1013mg sodium, Carbohydrate 49g carbohydrate (47g sugars, Fiber 0 fiber), Protein 36g protein.
AFRICAN CHICKEN AND PEANUT STEW
Make and share this African Chicken and Peanut Stew recipe from Food.com.
Provided by Summatiger
Categories Chicken
Time 1h30m
Yield 12 cups, 8-10 serving(s)
Number Of Ingredients 22
Steps:
- In a large, heavy pot, heat the oil on med-high. When hot, add the onions and sweet potatoes, stir and cook until onions are soft and translucent.
- Add chicken, cook til opaque.
- Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute.
- Add the carrots, celery, ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
- Bring the liquid to a boil, then cover and simmer on low for 45 minutes.
- When the stew has cooked for 45 minutes, stir in the peanut butter. Cook another 3 minutes, uncovered for the flavors to blend.
- Stir in the chopped tomato and bell pepper. Simmer until the tomatoes and pepper are softened but still retain their shape, 3 to 5 minutes.
- Stir in lemon juice. Serve with the chopped cilantro on the top, and additional red pepper flakes on the side, if desired.
- I like to serve this stew over hearty brown rice. Healthy and delicious!
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