East African Braised Chicken Recipes
EAST AFRICAN BRAISED CHICKEN
This is a wonderful dish I found in "Cooking Light" magazine. This dish if full of flavor and despite all the ingredients, it is very easy to make. It's good served with rice and a flat bread. Braising in a this highly aromatic liquid yields an exceptionally flavorful and tender result.
Provided by L. Duch
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sprinkle chicken with salt and black pepper.
- Heat oil in a Dutch oven over medium-high heat.
- Add chicken, cook 4 minutes on each side or until golden brown.
- Remove the chicken from pan.
- Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
- Add the ginger and next 5 ingredients (ginger through garlic), cook for 1 minute.
- Stir in chicken, broth and the remaining ingredients, and bring to a boil.
- Cover and bake at 350°F for 1 hour.
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-STYLE BRAISED CHICKEN IN PEANUT SAUCE (CROCK POT)
From "Delicious and Dependable Slow Cooker Recipes" by Judith Finlayson. Serve with white rice. Recipe calls for hot peppers and peanuts. I made it with 1 tsp. cayenne pepper instead of red chili pepper. By the way, I like the way it tastes cold the next day too!
Provided by Oolala
Categories Curries
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
- Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
- Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
- In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
- Serve over hot white rice.
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- Season both sides of the chicken with salt and pepper. Heat a Dutch oven or other oven-safe lidded pot over medium-high heat and add the oil. Brown chicken about 4 minutes per side, or until golden. Remove from pan and set aside.
- Add the sliced onions into the pot and turn the heat down to medium-low. Cook the onions for 10 minutes, stirring frequently to prevent burning. If the pan gets a little dry, add in a little extra oil or broth.
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Sprinkle chicken with salt and pepper. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes …
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5/5 (4)Total Time 1 hr 45 minsCategory Dinner, Main CourseCalories 466 per serving
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5/5 (4)Total Time 1 hr 45 minsCategory Dinner, Main CourseCalories 466 per serving
- Sprinkle chicken with salt and pepper. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden brown. Remove chicken from pan and set aside.
- Add onion to the pan and reduce heat to medium-low. Cook for 10 minutes, stirring frequently. The onion will begin to caramelize. After 10 minutes, add ginger, curry powder, cinnamon, cardamom, red pepper and garlic. Stir in the chicken broth and white wine. Add chicken back to pan and add the dates and golden raisins. Stir gently and bring to a boil. Cover and bake at 350 for 1 hour.
EAST AFRICAN BRAISED CHICKEN (UPDATED AND TESTED)
Serves 8 Ingredients. 3 lbs. boneless, skinless chicken thighs ½ tsp. salt ½ tsp. ground black pepper 3 tbsp. ghee or vegetable oil 3 cups onions, halved lengthwise, then thinly sliced
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EAST AFRICAN BRAISED CHICKEN RECIPE | MYRECIPES
Remove the chicken from pan. Step 3. Add the onion to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently. Add the ginger and next 5 …
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5/5 (15)Calories 279 per servingServings 4
- Sprinkle chicken with salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until golden brown. Remove the chicken from pan.
- Add the onion to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently. Add the ginger and next 5 ingredients (ginger through garlic); cook for 1 minute. Stir in chicken, broth, and the remaining ingredients, and bring to a boil. Cover and bake at 350° for 1 hour.
COOKING LIGHT - EAST AFRICAN BRAISED CHICKEN (CALCULATED)
About Food Exercise Apps Community Blog Premium. Cooking Light Cooking Light - East African Braised Chicken (Calculated) Serving Size : 1 Serving. 317 Cal. 19 % 16g Carbs. 38 % 14g Fat. 42 % 35g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,683 cal. 317 / 2,000 …
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