WEST AFRICAN CHICKEN THIGHS
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
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
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
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.
WEST AFRICAN CHICKEN YASSA
This Senegalese dish was cooked by Ashbell McElveen on the UK tv cooking show Good Food Live. Cooking time includes the marinating time.
Provided by Sarah_Jayne
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken in a bowl and squeeze in the juice of 1½ lemons.
- Add the garlic and chilli.
- Mix to coat the chicken well and leave to marinate in the refrigerator for at least 1 hour.
- Preheat a hot barbecue, grill, griddle or dry frying pan.
- Remove the chicken from the marinade and brush it with oil.
- Place the chicken, skin-side towards the heat, on the barbecue, under the grill, on the griddle or in the pan, and cook for about 4-5 minutes on each side, until well colored and cooked through, but be careful not to let it dry out.
- While the chicken cooks, cut the onions into medium-thin slices.
- Heat a few drops of oil in a deep frying pan and fry the onions with the thyme for about 5-8 minutes until nice and brown, allowing their sweetness to come out.
- Remove the onions from the pan and set aside on a warm plate.
- Pour the juice of 1 lemon and the chicken stock into the pan, bring to the boil and season with salt and pepper to taste.
- Allow it to reduce slightly, stirring and scraping the bottom of the pan to get up all the taste.
- Arrange the chicken on a plate, top with the onions and pour the lemon sauce over it.
- Garnish with the remaining lemon half and serve.
Nutrition Facts : Calories 392.7, Fat 21.6, SaturatedFat 5.1, Cholesterol 95.6, Sodium 230.5, Carbohydrate 15.9, Fiber 2.7, Sugar 6.4, Protein 34.2
WEST AFRICAN PEANUT STEW
One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
- Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
- Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
- Serve warm with hot cooked rice, if using.
WEST AFRICAN PEANUT SOUP WITH CHICKEN
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
- Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
- Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
- Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.
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 PEANUT STEW WITH CHICKEN
African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
- Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
- Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
- Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g
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
SPICY AFRICAN CHICKEN STEW
Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 16
Steps:
- Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
- Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
- Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.
Nutrition Facts : Calories 633 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium
WEST AFRICAN LEMON MARINATED CHICKEN
Make and share this West African Lemon Marinated Chicken recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 5h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large baking dish, combine the onion, garlic, chile, salt, ginger, and black pepper. Stir in the lemon juice, 1 c water, and 1 tbsp oil. Coat the chicken pieces in marinade and refrigerate at least 4 hours. Turn pieces every half hour or so.
- Remove chicken from marinade, and reserve the marinade. Pat the pieces dry. In a skillet, heat the remaining 4 tbsp oil over medium-high heat. Brown the chicken, a few pieces a t a time, turning frequently to brown evenly. Pour off all but 2 tbsp oil from the skillet and remove it from heat.
- Using the back of a spoon, press the marinade through a fine sieve set over a bowl. Reheat the oil in the skillet over medium heat. Add the solids fron the sieve and stir constantly until the onion is transparent.
- Return chicken to skillet and add 1/2 c strained marinade and the remaining 1/4 c water. Bring mixture to a boil. Partly cover pand and reduce heat. Simmer 25 minutes, or until chicken is tender.
Nutrition Facts : Calories 694, Fat 51.2, SaturatedFat 12.7, Cholesterol 170.2, Sodium 1908.8, Carbohydrate 15.2, Fiber 1.7, Sugar 5.3, Protein 43.6
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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.
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- 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.
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